South African style corn dogs

Recipe from: 10 February 2014
recipes corn dogs

Ingredients 9
Servings 1
Minutes 00:15


Serving Change
  • 300
    corn meal or polenta
  • 150
  • 7
    baking powder
  • 5
    barbeque spice
  • 2
  • 250
  • enough oil for deep-frying
  • 8
    pieces of cooked boerewors (about 500 g)
  • a little bit of cake four for dusting the sausages


Cut the sausages in 8 even pieces and cook in a pan with a little oil. Cool the sausages.

Pour the corn flour, flour, baking powder and spice in a bowl. Whisk the eggs and 200 ml of the milk together and add to the flour mixture.

If the mixture is too thick, add a little more milk.

Heat the oil in a deep pan. Stick a piece of sausage on a wooden skewer and roll the sausage in flour. Now dip it in the batter and let the excess batter run off. 

Dip into the hot oil and turn to fry on all sides. When golden brown, remove from the oil and drain on kitchen towel.

Only manage 2 corn dogs at a time in the oil. Be very careful for the hot oil.

Spicy Mustard:

Mix the mustard and Peppadew® and serve with the hot corn dogs.

Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.

Read more on: checkers braai  |  recipes

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