Corn dogs

By Drum Digital
10 November 2016

Turn your home into a fun fair

By: Hope Malau

Serves 8

Preparation: 5 min

Cooking: 8 min

375 ml (1½ c) polenta

375 ml (1½ c) cake flour

5 ml (1 t) baking powder

2 ml (½ t) bicarbonate of soda

10 ml (2 t) brown sugar

salt and freshly ground black pepper

1 ml (¼ t) cayenne pepper

4 eggs

375 ml (1½ c) buttermilk

8 wooden skewers

8 smoked cheese Russians

flour

  1. Combine the polenta, flour, baking powder, bicarbonate of soda, sugar, salt, black pepper and cayenne pepper.
  2. In another bowl combine the eggs and buttermilk and beat until well blended. Mix the buttermilk mixture into the flour mixture to make a thick batter.
  3. Push a wooden skewer firmly into each Russian then roll them in flour to make the batter stick better. Dip the sausages upside down into the batter.
  4. Let the excess drip off. Slowly add the sausages to the hot oil in small batches until the batter is golden and cooked through.

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