Corndogs
By Adam Bush
Make American-inspired corndogs by coating frankfurter sausages in a cornmeal batter, then deep-frying and serving with ketchup and yellow mustard
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Prep:20 mins
Cook:15 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 349
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fat 24g
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saturates 6g
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carbs 21g
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sugars 0g
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fibre 1g
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protein 11g
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salt 1.71g
Ingredients
- 100ml cornmeal
- 100g plain flour
- 1 egg, lightly beaten
- 1 tsp caster sugar
- ½ tsp fine sea salt
- 1 tbsp baking powder
- 150ml whole milk
- 8 frankfurters
- vegetable oil, for deep-frying
- ketchup and American mustard, to serve
Method
Tip the cornmeal, flour, egg, caster sugar, salt, baking powder and milk into a bowl, and whisk until you have a smooth, lump-free batter. Carefully pour the batter into a tall jug or glass.
Push a wooden skewer through the length of each frankfurter, so it goes about three-quarters of the way through. Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread dropped in browns within 30 seconds.
Working with one frankfurter at a time, submerge it into the batter and gently turn to coat – it should be completely covered. Carefully drop into the oil and fry for 2-3 mins, or until the batter is crisp and golden. Drain on a sheet of kitchen paper. Repeat with the remaining frankfurters. Serve with ketchup and American mustard for dipping or drizzling over.
