For the corn dog
4 American style hotdogs but frankfurters or bratwurst would also be lovely
120g Cornmeal, this can be found in ethnic supermarkets or specialty stores
175g Plain Flour
2 tbsp Sugar
2 tsp baking powder
3 tbsp melted butter
1 tsp celery salt
4 tbsp cornflour
Vegetable or sunflower oil for deep frying
For the toppings
1) Start off this recipe by removing your hot dogs from the packaging, dry them with kitchen paper and then place on a tray lined with kitchen paper – it’s important that the hotdogs are dry, the drier the dog the more the batter will stick.
2) Next make the batter by combing all the dry ingredients together in a bowl except for the cornflour, crack in the egg followed by the melted butter give it all a quick mix. Now start adding the buttermilk while mixing, stop adding the buttermilk once a really thick batter forms, you are looking for something just thicker than a pancake batter. It needs to be really sticky..
3) Now set the batter to one side for about 30 minutes. While waiting for the batter begin to heat your oil to 180c in a deep & wide saucepan. Grab some long skewers and begin to skewer all the way through the centre of the hotdog creating a large sausage lollipop.
4) Dust a plate with cornflour and roughly coat the hotdogs. Pour the batter into a deep container like a pint glass or deep jug. Now slowly dip in the dog keeping the skewer as clean as possible. Hold for a couple seconds and slowly remove before carefully adding to
the pot of oil. Cook for 5 minutes or until golden and crisp. Depending on your fryer or pot you should be able to fit four at a time.
5) Remove the fried corndogs onto kitchen paper to remove excess oil. Season generously and garnish with a squiggle of mustard and ketchup before dusting with the crispy onions.
6) Make sure the kids are careful as these corndogs will be piping hot! Enjoy!