INGREDIENTS
6 100% meat hot dog sausages
150g polenta fine ground
150g plain flour
1 tsp baking powder
Large pinch of mustard powder
Large pinch of salt
Small pinch of sugar
1 beaten egg
Water
Veg oil for frying
In a bowl mix the flour, polenta, salt, baking powder, sugar and mustard together, make a well in the centre and pour in the beaten egg, add approx 100ml of water and whisk well, add more water if needed, you want the batter to be quite thick, like porridge.
Take the hot dogs and place a large skewer of chopstick through the sausage, don't pop out the end, roll the hot dogs in some of the dry polenta, this will help the batter to stick to the sausage. There is an art to getting the corn batter to stay on the hot dog, if you make extra batter it is easier to place the batter in a tall pint glass and then dip the hot dog into the batter and straight in to the fryer, this is the easiest and most successful way, however if like me you only make up the one batch of batter I rolled the hot dog in the batter and used a spatula to trowel on extra batter and then fry for approx 5 minutes at 375 degrees turning regularly, drain and serve hot with ketchup and mustard.
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