I must admit I have a soft spot for these babies. I love them. I’d happily eat a few…as I cannot demonstrate self control when I see a batch of these golden sticks in a basket dusted with icing sugar and served with ketchup and mustard.

Yup, I love Carnival food. I just wish someone would have a Carnival theme party so I can get my Hotdog warmer, candy floss maker and doughnut machines out to play with *wink wink my friends*.

So if you want the fun of the funfair at home give these a whirl. Satisfaction almost garenteed!

What you will need:

Approx 50 grams plain flour to roll the dogs in (this helps the batter ‘cling’ to the smooth surface of the dogs).

A pack of 10 large ‘sausages’ aka Hot dogs/Frankfurters OR a 12 pack of the smaller variety. There will be enough batter to coat 16 large Franks or approximately 20 small ones so this recipe is great for parties. Now I use the precooked variety it saves me time.

If you wish to use the variety you need to cook boil them before hand and cool completely before frying.

NOTE: place a small insert into each frank to stop them exploding.

1 bamboo stick per Frank.

2 eggs beaten

250 ml semi skimmed milk

50 grams castor sugar

100 grams plain flour sifted

150 grams fine cornmeal

1 tsp salt

1/2 tbsp baking powder

Oil for deep frying

50 grams icing sugar (to dust the corn dogs)

Optional for those who like bit of hotness with their sweetness-you can add 2 TBSP of chili sauce to the batter for a slight ‘kick’.

To serve:

Mustard

Ketchup

1)Insert a bamboo in the centre of each Frank but not all the way til the end you want to stop a bit before you go all the way through and pierce the Frank.

2)Now roll the Franks in the flour. Place to one side.

3)Place the flour, cornmeal, salt, baking powder and sugar in a bowl. Mix well. And the milk gradually followed by the eggs and beat in to create a batter. Ideally you you want to use a bowl that has a funnel like a large mixing jug.

4) Pour the batter into a tall glass. Do not fill the glass all the way to the top/the rim you’ll need to leave some space for ‘movement’. This is because you will dip the dogs into the batter.

5) Heat the oil on a low to medium heat. Drop a bit of batter in the oil. If it sizzles and starts floating to the top you are good to go.

6) Dip the franks into the batter turning them in the batter to ensure they are completely coated. Fry the small corn dogs two at a time if you wish. I always try them one at a time as they take hardly any time and well I don’t like overdone corn dogs that are rubbery.

7) Once golden brown remove from the oil and drain well. Dust with icing sugar and serve with ketchup and mustard.

Enjoy.