American corn dogs

Ingredients for 10 servings:

• 130 g corn flour
• 130 g wheat flour
• 2 eggs
• 160 ml milk
• 1 packet of baking powder
• 1 tsp sea salt
• 2 tsp olive oil
• 1 tsp black pepper, from the mill
• 1 tsp cayenne pepper
• 2 tbsp flour
• 10 Vienna sausages
• 1 ½ liters sunflower oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

a US classic

You will need 20 wooden skewers. Halve the sausages and coat them in the 2 tablespoons of flour, then place them on the wooden skewers. For the batter, combine the two types of flour and add all the dry ingredients. Then add the eggs, oil, and milk and mix everything into a smooth batter. The batter should be nice and creamy—not too thick, not too runny. Now to fry, heat the oil in a large pot or deep fryer, and when it’s warm, coat the sausages in the batter. It’s best to pour the batter into a tall glass, as it’s easy to dip the sausages in. Then fry the sausages in the hot oil until golden brown. I had some batter left over, so I simply skewered Gouda cheese with it and fried it up; it’s also delicious. Served with ketchup and mustard, it’s a great snack to accompany a beer and a soccer game, or, in my case, a football match.