Corn dogs

Corn dogs

Make these classic American fairground snacks for parties, and serve with your favourite condiments
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. 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.
  2. 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.