Why not try making this all american dish and a classic carnival snack which is great as an appetiser or a quick dinner.
- 225ml vegetable oil
- 1 (12-ounce) package of hot dogs
- 70g plain flour
- 70g cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup milk
- 1 large egg
1.Cut each hot dog in half and carefully dry each one.
2.Insert lollipop stick or wooden skewers, soaked into the cutoff end of each hot dog.
3.In a large bowl, combine together the cornmeal, flour, sugar, baking powder, salt and pepper to taste.
4.In a large glass measuring cup or another bowl, whisk together milk and egg.
5.Pour mixture over dry ingredients and stir using a spatula or spoon just until moist.
6.To have a nice even batter pour the batter into a tall container/ glass and dip the hot dog into the batter until it completely coated.
7.Add the oil to a large,skillet or a heavy-bottomed stock pot and heat it over medium high heat.
8.Add corn dogs to the skillet, 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Tip: Nothing goes better with a corn dog than yellow mustard.