Corn dogs

Corn dogs

This classic American treat served with mustard and ketchup is perfect to feed a crowd.

Corn dogs

  • Serves icon Serves 10
  • Time icon Takes 15 minutes to make, 30 minutes to cook

This classic American treat served with mustard and ketchup is perfect to feed a crowd.

Nutrition: per serving

Calories
430
Fat
26.8g (6.7g saturated)
Protein
13g
Carbohydrates
32.2g (4.2g sugars)
Fibre
1.4g
Salt
1.3g

Ingredients

  • 300g fine cornmeal (or fine polenta)
  • 100g plain flour, plus extra to dust
  • 1½ tbsp caster sugar
  • 1 tsp mustard powder
  • Large pinch of cayenne pepper
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 large free-range eggs, lightly beaten
  • 280ml whole milk
  • 1 litre sunflower oil for frying
  • 10 frankfurters

 

 

 

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Method

  1. In a mixing bowl, mix the cornmeal with the flour, sugar, mustard powder, cayenne, baking powder, salt and pepper. Mix in the eggs and milk with a balloon whisk to form a thick batter. Pour the batter into a jug or jar deep enough to submerge a frankfurter, then set aside.
  2. Heat the oil in a wide, deep pan until it reaches 180°C (a cube of bread dropped into the oil will turn brown in 40 seconds). Push a wooden skewer in the end of each frankfurter until it comes three-quarters of the way up. Pat the sausages dry with kitchen paper, dust them lightly in flour, shaking off the excess, then dip them one at a time in the batter, turning to coat evenly.
  3. Carefully lower the coated sausages, two at a time, into the hot oil, then cook for 4-5 minutes until the coating is a deep golden brown. Remove with tongs and drain on kitchen paper, then repeat with the remaining sausages. Serve with American mustard and ketchup.

Nutrition

Nutrition: per serving
Calories
430
Fat
26.8g (6.7g saturated)
Protein
13g
Carbohydrates
32.2g (4.2g sugars)
Fibre
1.4g
Salt
1.3g

delicious. tips

  1. Keep a digital thermometer to hand and aim to keep the oil at a steady temperature when frying.

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