Name: South African style corn dogs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American Style
Ingredients: 300 ml maize meal polenta; 150 ml flour; 7 ml Baking powder; 5 ml barbecue spice; 2 eggs; 250 ml milk; oil for deep-frying; 8 boerewors cooked, chopped; flour cake

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Ingredients (9)

300 ml	maize meal — polenta
150 ml	flour
7 ml	Baking powder
5 ml	barbecue spice
2	eggs
250 ml	milk
	oil — for deep-frying
8	boerewors — cooked, chopped
	flour — cake

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Method:

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.