Corn dogs are very much an American munch-food and not all that common here in SA – as such, it makes for an excellent novelty treat that kids (especially teens) will rave about! While it’s certainly not classified as healthy, it makes a nice break from the occasional toasted cheese and hot dog treats, and it’s perfect for a teenage birthday party or meetup.
You will need:
- 8 deli sausages (like frankfurters, viennas, russians or other pre-cooked sausages)
- 16 wooden skewer sticks
- 1 cup cake flour
- 1 cup corn flour + extra corn flour for dusting
- 4 tsp baking powder
- A pinch of salt
- 4 tbsp sugar
- 2 eggs
- 1 cup milk
- Oil for deep frying
- Sauces for serving
To get started:
- Sift together the dry ingredients in a mixing bowl
- In a separate bowl, beat the eggs and stir in the milk. Add to the dry ingredients and mix well until the batter is formed.
- Heat the oil in a pot to boiling point (at least 350 degrees Celsius) – the trick is to ensure the oil is bubbling hot. If the oil is too cold, the batter will slide off the sausage before it’s fully cooked – what a mess!
- Cut the sausages in half and stick a skewer stick into the flat cut side of each sausage. The idea is to push it in until it nearly reaches the tip of the sausage, but not all the way through.
- Dust or roll each sausage in corn flour – this handy little step will ensure that your batter clings to the sausage.
- Pour the batter in a tall glass or mason jar for easy dipping.
- Grab the sausage-skewers and dip the sausages in the batter. Allow a little bit of excess batter to drip off (not too much though, you still want it nice a thick!) before transferring directly to the pot of hot oil.
- Don’t cook more than 2 or 3 corn dogs at a time, and keep an eye on them – if your oil is the correct temperature, they’ll be ready in a minute or two.
- Place the corn dogs on tissue paper to drain excess oil. Serve hot with sweet chilli sauce, mustard and mayo.