Classic Corndogs

Name: Classic Corndogs
Ingredients: 16 hot dogs; 16 bamboo skewers, soaked; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 5 ounces instant polenta; 1/2 cup buttermilk; 1/2 cup butter melted; 2 eggs; 2 tablespoons maple syrup; oil for deep frying; ketchup or hot sauce, to serve

11 ingredients

6 steps

Ingredients

16 hot dogs
16 bamboo skewers, soaked
1 cup all-purpose flour
1/2 teaspoon baking powder
5 ounces instant polenta
1/2 cup buttermilk
1/2 cup butter melted
2 eggs
2 tablespoons maple syrup
oil for deep frying
ketchup or hot sauce, to serve

Directions

1

Heat a large, non-stick frying pan on medium. Cook hot dogs 3-4 minutes, turning, until well browned. Cool slightly. Thread each hot dog lengthways onto a skewer.
2

Sift flour and baking powder together into a large bowl. Stir in polenta. Make a well in the center.
3

In a large bowl, whisk buttermilk, butter, eggs and syrup together. Gradually whisk into dry ingredients to make a smooth batter. Season to taste.
4

In a large saucepan, heat enough oil to deep-fry corndogs until a drop of batter sizzles as soon as it is added.
5

Dip 4 skewered hot dogs into batter, allowing excess to drain off. Deep-fry in 4 batches of four, 3-4 minutes each, until golden and crisp. Drain on paper towel.
6

Serve hot with ketchup or hot sauce.