Name: Maple corndogs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 16 chipolatas; 16 soaked skewers; 1 cup plain flour; 1 1/2 teaspoon baking powder; 1 cup instant polenta; 1 1/2 cup buttermilk; 125 gram melted butter; 2 eggs; 2 tablespoon maple syrup; oil, for deep frying; tomato or chilli sauce, to serve

Ingredients

16 chipolatas

16 soaked skewers

1 cup plain flour

1 1/2 teaspoon baking powder

1 cup instant polenta

1 1/2 cup buttermilk

125 gram melted butter

2 eggs

2 tablespoon maple syrup

oil, for deep frying

tomato or chilli sauce, to serve

Method

1.Heat a large, non-stick frying pan on medium. Cook chipolatas 3-4 minutes, turning, until well browned. Cool slightly. Thread each chipolata lengthways onto a thick skewer or wooden chopstick.

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

3.In a large jug, 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 chipolatas 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 while hot, with sauce.

Make ahead of time and reheat in a moderate oven, 180°C, 5-8 minutes. If using a deep fryer, heat oil to 160°C.
Note

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Ingredients

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