For six Hotdogs
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 large egg
1/2 cup whole milk
Vegetable oil, for frying
Tomato sauce
EQUIPMENT:
popsicle sticks
for 8 Hotdogs
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
3 Tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup whole milk
Vegetable oil, for frying
Tomato sauce
Tomato sauce
Precook sausages in a pot of water, heating until just on the boil, remove the sausage and leave in a bowl to cool.
Cook fries, leave in oven to keep warm.
Insert a popsicle stick into the end of each hot dog, leaving 2 1/2 cm’s visible. Thoroughly dry off the hot dogs with paper towels.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. Pour the batter into a tall glass.
Heat oil in a deep fryer until it reaches 180ºC. Line a plate with paper towels.
Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate (while it is cooking Repeat with two more, then lift the first one out of the fryer, repeating the process with the remaining hot dogs. Serve immediately.
Then before serving, submerge the hotdogs in Tomato sauce, and serve.