Name: Mini corn dogs
Cook time: 25 min
Total time: 25 min
Ingredients: 1/2 cup plain flour; 1/4 cup self-raising flour; 1 tablespoon caster sugar; 1/2 teaspoon baking powder; 1 pinch bicarbonate of soda; 3/4 cup buttermilk; 1 egg, lightly beaten; 20 gram butter, melted; oil, for deep-frying; 12 cocktail frankfurts; 12 wooden skewers; tomato sauce (ketchup), to serve

These mini corn dogs are a great way to jazz up your average cocktail sausage!

Ingredients

1/2 cup plain flour

1/4 cup self-raising flour

1 tablespoon caster sugar

1/2 teaspoon baking powder

1 pinch bicarbonate of soda

3/4 cup buttermilk

1 egg, lightly beaten

20 gram butter, melted

oil, for deep-frying

12 cocktail frankfurts

12 wooden skewers

tomato sauce (ketchup), to serve

Method

Sift dry ingredients into a medium bowl. Season to taste. Make a well in the centre of the flour. Gradually whisk in combined buttermilk, egg and butter, until smooth. Set aside for 15 minutes.

Meanwhile, heat oil in a medium-sized, deep saucepan (test oil by dropping a small piece of bread into the oil. If it sizzles immediately, the oil is ready).

When oil is ready, dip 2-3 frankfurts into batter, draining off excess. Deep-fry for 2-3 minutes, turning, until golden. Drain on paper towel.

Thread each pluto pup onto a wooden skewer. Continue with remaining frankfurts and batter. Serve pluto pups with tomato sauce, for dipping.

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