John Myers
Ingredients for 10 servings:
- 170 g corn flour
- 160 g wheat flour
- ¼ tsp salt
- 1 pinch of black pepper, ground
- 50 g sugar
- 4 tsp, leveled baking powder
- 1 large egg(s)
- 240 ml buttermilk
- 10 sausages, hot dogs, or other short
- oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Heat plenty of oil in a deep pan or pot, large enough to easily float two sausages. Meanwhile, in a bowl, combine the two types of flour, salt, pepper, sugar, and baking powder. Whisk the egg with the buttermilk and stir into the flour mixture. Thread the sausages onto long wooden skewers, ensuring they don’t stick out of the top. Trim the skewers long enough so they can float in the pan. Now spoon batter around each sausage, covering them all over. I use a spoon and coat each one with the batter as I turn it over. Then add the sausages directly to the hot oil. It’s best to fry two at a time. Turn the corn dogs several times; they should be golden brown all over. Remove from the pan and let them drain on a few layers of kitchen paper. Continue until all the batter is used up. Serve while still warm; this makes about 10 sausages. Corn dogs are very popular with children, or ideal for a party.
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