Deep-fried corn dogs with tangy sauce

Deep-fried corn dogs with tangy sauce

Ingredients

Sauce

• 125ml ( cup) tomato sauce
• 30ml (2 tbsp) wholegrain mustard
• 30ml (2 tbsp) finely chopped gherkins

Corn dogs

• 12 viennas or frankfurters
• 120g (1 cup) polenta or mielie meal
• 70g ( cup) self-raising flour, sifted
• 15-30ml (1-2 tbsp) sugar
• 50g ( cup) grated cheddar cheese
• 125ml ( cup) milk
• 2 extra-large eggs, lightly beaten
• 60g butter, melted
• Oil, for deep-frying

Method

Combine all the sauce ingredients and set aside.

Push a wooden skewer into each sausage. Combine the polenta, flour, sugar and cheese in a bowl, making a well in the centre. In a jug, mix together the milk, eggs and butter and pour into the centre of the dry ingredients, stirring until you have a smooth batter.

Dip the sausages in the batter to coat and deep-fry in hot oil for 2 minutes, or until brown.

Drain on paper towel and serve with the sauce.

Serves 6