American-style corn dawgs. Learn how to make this classic US snack by dipping smoked sausages in a cornmeal batter and deep frying them to perfection.
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Serves
8
Bread Flour
Sugar
Polenta
Fine Salt
Baking Powder
Milk
Egg
Frankfurter Sausage
Vegetable Oil
EQUIPMENT:
Lollipop Stick
TO SERVE:
Tomato Ketchup
American Mustard
Serves
8
Bread Flour
Sugar
Polenta
Fine Salt
Baking Powder
Milk
Egg
Frankfurter Sausage
Vegetable Oil
EQUIPMENT:
Lollipop Stick
TO SERVE:
Tomato Ketchup
American Mustard
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Step 1.
Tip the bread flour, sugar, polenta, salt and baking powder into a bowl and whisk together. In a separate bowl, pour in the milk and then crack in the eggs. Mix the wet mixture into the dry mixture until smooth and thick. Pour into a pint glass or tall container.
Step 2.
Cut the hotdogs to size. You want them just shorter than your tall container so they’ll fully submerge in the corn mixture. Insert the lollipop stick into the sausage.
Step 3.
Preheat a pot filled halfway with vegetable oil to 180°C.
Step 4.
Dip a sausage into the corn mixture until thoroughly coated and then carefully lower into the hot oil. Fry for 4-5 mins until a deep golden brown. Remove and drain on kitchen paper. Repeat with the remaining hot dogs.
Step 5.
Serve with ketchup and mustard.
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