6-10
5 minutes + 25 minutes rest
4 minutes

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 egg, beaten
  • 1 cup milk
  • 1 package (500g) Lesters cocktail wieners
  • 2 tablespoons flour
  • 3 to 4 cups vegetable oil, for frying
  • Toothpicks or small bamboo skewers

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Preparation

  1. In a medium bowl, whisk the first 6 ingredients together. Add egg and milk and mix until batter is smooth, without any lumps. Chill and let rest in the refrigerator for 25 minutes.

  2. In a medium bowl, mix sausages with the 2 tablespoons of flour. Coat sausages well with flour, shake the excess off (this will help the batter stick to the sausages).

  3. Preheat oil to 350ºF in a deep saucepan or dutch oven over medium heat. Skewer sausages and dip each one in batter until well coated. If the batter is too thick you can thin it with a little bit of milk. Shake off excess and fry for 3-4 minutes or until lightly browned.

  4. Use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs for even browning. Transfer to a paper towel-lined plate to dry off excess oil. Repeat the breading and frying process with the remaining sausages. Serve immediately.

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