Corn dogs

  • Preparation Time20 mins
  • Cooking Time15 mins
  • DifficultyEasy
4L peanut oil
160g yellow polenta
140g plain flour
2 tsp salt
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp cayenne pepper
2 tbsps (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (240g) tin cream-style corn
50gg finely grated onion
355ml buttermilk
30g cornflour, for dredging
8 beef hot dogs
Special equipment: 8 sets chopsticks, not separated

1) Pour oil into a deep fryer or large heavy pot and heat to 190C. In a medium mixing bowl, combine the polenta, flour, salt, baking powder, bicarbonate of soda, and cayenne pepper.

2) In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 mins.

3) Scatter the cornflour into a dry pie pan. Roll each hot dog in the cornflour and tap well to remove any excess.

4) Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 mins. With tongs, remove to cooling rack, and allow to drain for 3 to 5 mins.

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