Name: Corn dogs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Batters
Ingredients: 3 tbsp cake flour heaped, plus 1 tablespoon extra for coating; 3 tbsp maize meal heaped; 1 tsp baking powder; 1 tsp salt; 1 tbsp sugar; 1 tsp ground nutmeg; 1/2 tsp ground turmeric; 3/4 cup buttermilk; 2 eggs; 3 viennas; 1 l sunflower oil or canola oil

Recipe Disclaimer

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Ingredients (11)

3 tbsp	cake flour — heaped, plus 1 tablespoon extra for coating
3 tbsp	maize meal — heaped
1 tsp	baking powder
1 tsp	salt
1 tbsp	sugar
1 tsp	ground nutmeg
1/2 tsp	ground turmeric
3/4 cup	buttermilk
2	eggs
3	viennas
1 l	sunflower oil — or canola oil

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Method:

In a large beer mug, combine the flour, maize meal, baking powder, salt, sugar, nutmeg and turmeric.

Add the buttermilk and eggs and whisk into a smooth batter.

Cut the viennas in half and push a skewer into each from the cut side until almost at the top but not poking through.

Spread the extra flour on a plate and coat the viennas well, using a spoon to get to the edges. 

Fill a large pan or pot halfway with oil and heat on medium heat.

Dip the viennas in the buttermilk batter one at a time, rotating the skewers to coat evenly. Allow excess batter to drip off.

Fry the corn dogs in hot oil for 6-8 minutes, turning occasionally. 

Remove and place on a plate lined with paper towels. 

Serve slightly cooled with tomato sauce and mustard. 

Tips

 If you have yellow corn meal (or polenta), use it instead of maize meal and leave out the turmeric powder.

To add extra deliciousness, swop viennas for cheese grillers.

Recipe extract from Neo Nontso’s dinewithneo – my insta feast cookbook. Available online via various local retailers, and at leading local bookstores or for more information visit www.quivertreepublications.com