• Serves 6 people

  • 8 small frankfurts
  • For brushing: olive oil
  • 125 gm plain flour, plus extra for dusting
  • 150 gm instant polenta
  • 3 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 tsp cayenne pepper
  • ½ tsp smoked paprika
  • Finely grated rind of 1 lemon
  • 1 egg
  • 250 ml buttermilk
  • For deep-frying: vegetable oil
  • To serve: American-style mustard, tomato sauce and mayonnaise (optional)
01   Heat a char-grill pan (or barbecue) over medium-high heat. Brush frankfurts lightly with olive oil and char-grill, turning occasionally, until browned (2-3 minutes).
02   Combine dry ingredients and lemon rind in a bowl with 2 tsp sea salt. Gradually whisk in eggs and buttermilk until smooth, then transfer to a tall jug.
03   Preheat vegetable oil in a deep saucepan to 180C. Skewer frankfurts on long wooden skewers, dust in flour, then, working with one at a time, dip into batter and deep-fry, holding end of skewer and ensuring whole corndog is submerged in oil, until batter puffs and turns golden (3-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot with mustard, tomato sauce and mayonnaise.
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