Name: Corn dogs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 125g cornmeal or fine polenta; 75g plain flour; 1 tsp baking powder; 1 tbsp caster sugar; 1 tsp mustard powder; ½ tsp cayenne pepper; 1 egg, lightly beaten; 200ml whole milk; vegetable oil, for frying; 8 frankfurters of your choice; mustard and ketchup, to serve

Corn dogs drizzled in mustard and ketchup on a marble serving board

125g cornmeal or fine polenta
75g plain flour
1 tsp baking powder
1 tbsp caster sugar
1 tsp mustard powder
½ tsp cayenne pepper
1 egg
lightly beaten
200ml whole milk
vegetable oil
for frying
8 frankfurters
of your choice
mustard and ketchup
to serve

Method

step 1
Combine the cornmeal or polenta, flour, baking powder, sugar, mustard powder, cayenne and some seasoning. Whisk the egg and milk together in a jug, then make a well in the middle of the dry ingredients and pour in the wet, stirring from the side to the centre until you have a smooth batter. Transfer the mixture to a clean, tall jug.
step 2
Fill a deep saucepan no more than a third full of the oil and heat to 180C, or until a cube of bread floats to the top and turns golden within 30 seconds. Working with one frankfurter at a time, pat it dry using kitchen paper, then thread onto a wooden skewer. Dip the frankfurter into the batter so it's completely coated, then carefully lower into the hot oil and fry for 1-2 mins until crisp and golden. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining frankfurters and batter. Serve with mustard and ketchup or your favourite condiments.