Mini Corn Dogs

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Classic funfair food! Tilly's mini corn dogs are crispy, fluffy, heaven on a stick.

Mini corn dogs on a plate with two bottles of sauces.
You will need
  • 125g fine cornmeal (polenta)
  • 100g self-raising flour, plus 1 tbsp
  • 2 tsp caster sugar
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 large egg
  • 284ml buttermilk (1 cup)
  • 2-3 tbsp cold water (optional)
  • 10 frankfurters (around 350g), drained well and cut in half or 10 chipolata sausages, cooked and cut in half
  • 600-800ml sunflower or corn oil, for frying
  • Mustard or ketchup, to serve

Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!

STEPS

Makes 20

  • Mix the cornmeal, self-raising flour, sugar, baking powder and salt in a large bowl. Make a well in the centre and add the egg and buttermilk.

  • Beat well with a metal whisk until smooth and thick. Add a little cold water if the batter is too thick - it should have a smooth, dropping consistency.

  • Pour the batter into a measuring jug or tall, sturdy glass. Poke a 16-18cm skewer up inside each halved frankfurter almost all the way through to the end. Put the frankfurters on a plate and dust with the 1 tbsp self- raising flour – this will help the batter stick.

  • You will need an adult to help cook the corn dogs. Heat the oil in a large non-stick frying pan or sauté pan over a medium-high heat to 180C/350F. The oil should rise roughly 2cm in the pan – no deeper. Use a cooking thermometer to gauge the temperature at all times. Do not allow the oil to overheat. Do not leave hot oil unattended.

  • Take one frankfurter at a time and holding the skewer end, dip into the cornmeal batter. Slowly twist it in the batter until thickly and evenly coated. Taking great care, and using metal tongs, gently lower into the hot oil.

  • Cook for 1 ½ - 2 minutes, then turn with tongs and fry on the other side for about 1 ½ minutes or until well risen and nicely browned and crisp all over.

  • As soon as one corn dog is frying, prepare another three in exactly the same way. You should be able to cook 4 mini corn dogs at the same time in a wide based pan.

  • Take the corn dogs out of the pan one at a time with tongs and drain on kitchen paper. Continue coating and cooking the remaining corn dogs in exactly the same way.

  • Serve the corn dogs hot or cold with mustard or ketchup.

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