Corn Dogs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 mins |
| Total Time | 33 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 grams flour
- 100 g corn flour
- 200 ml milk
- 2 medium egg (s)
- 50 ml oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- Baking powder, a little more than 1/2 packet
- 1 jar sausages
Moreover:
- Oil for deep-frying, approx. 2 liters
- 1 tablespoon flour for dusting
Print Recipe
Pin Recipe Instructions
- Process all ingredients, except for the sausages, with a mixer in a mixing bowl to form a smooth, thick dough. Transfer the dough into a tall, narrow glass.
- Put the oil in a saucepan and heat it for deep-frying. The perfect heat is achieved when you press a wooden spoon on the bottom of the pot and bubbles rise to the top.
- In the meantime, let the sausages drain, dry with a crepe cloth, cut in half and dust with flour so that the dough holds. Now skewer the floured sausages on long kebab skewers and place in the glass with the batter until the sausage is evenly coated, turning it slightly if necessary to avoid noses.
- Carefully hold the skewer in the oil for about 3 minutes and turn a little at the beginning until the dough is golden brown. Later, when the oil is even hotter, the cooking time will be reduced to 1 - 2 minutes.
- Dips of any kind go well with this.
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