Make American-inspired corndogs by coating frankfurter sausages in a cornmeal batter, then deep-frying and serving with ketchup and yellow mustard

  • Prep:20 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 349
  • fat 24g
  • saturates 6g
  • carbs 21g
  • sugars 0g
  • fibre 1g
  • protein 11g
  • salt 1.71g


  • 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


  1. 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.

  2. 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.

  3. 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.

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