Hot dog on a stick

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Ingredients

  • 110g cornmeal
  • 185g plain flour
  • 1/2 teaspoon bicarbonate soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 55g caster sugar
  • 1 egg, lightly beaten
  • 320ml buttermilk
  • 16 cocktail frankfurts
  • canola oil
  • 16 wooden skewers

Jazz up an ordinary hot dog roll with this tasty party treat that ditches the bread in favour of special coating and a skewer.

Method

Place cornmeal, 150 g plain flour, bicarbonate soda, baking powder, salt, caster sugar in a bowl, mix well.

Stir in egg and buttermilk, mix well.

Fill a deep fryer with oil; heat it up over a medium heat (180°C).

Place the remaining flour in a shallow bowl, and working one hot dog at a time, dust it with flour, shaking off the excess.

Thread the corn dogs onto skewers.

Coat the hot dog with the batter, and gently drop into the oil and fry, turning halfway, until crisp and golden brown.

Serve immediately with tomato sauce and mustard.

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