Corn dogs

Ingredients

• 110 g (⅓ cup) polenta (cornmeal)
• 185 g (1¼ cups) plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• ¼ tsp cayenne pepper
• 55 g (¼ cup) caster sugar
• 1 egg, lightly beaten
• 330 ml (1⅓ cups) buttermilk
• 8 hot dogs (frankfurts)
• vegetable oil, to deep-fry
• tomato sauce (ketchup) and American mustard, to serve

You will need 8 x 20 cm wooden skewers.

Instructions

Place polenta, 150 g (1 cup) flour, bicarbonate of soda, baking powder, cayenne pepper, sugar and ½ tsp salt in a bowl and stir to combine. Stir in egg, then, gradually stir in enough buttermilk to make a smooth, thick batter.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Place remaining 35 g (¼ cup) flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden. Drain on paper towel.

Thread corn dogs onto skewers and serve immediately with tomato sauce and mustard.

Photography by John Laurie.

As seen in Feast magazine, October 2011, Issue 2.