Classic Corn Dogs

Charmaine Lu -
  • 150g cornmeal
  • 190g plain flour
  • 2 tbsp seasoned flour
  • 1 tbsp caster sugar
  • 2 tsp baking powder
  • 250ml whole milk
  • 4 hot dog-style sausages
  • Veg oil for deep-frying
  • Sauces to serve
  • Mix the cornmeal, plain flour, sugar, baking powder and ½ tsp salt in a bowl, then whisk in the milk to make a thick batter. Pat the sausages dry with kitchen paper, then thread lengthways onto skewers. Roll the sausages in 2 tbsp of seasoned flour to coat.
  • Heat a deep pan of oil to sizzling temperature. Dip the hot dogs into the batter to thickly coat (the best way is to add the batter to a pint glass first, then dunking the sausages in) then transfer to the pan and fry for 2 mins before turning and frying for a minute more. When golden all over and puffed, remove, drain on kitchen paper and serve with sauces and pickles.
10 mins
4 serving