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Spicy Corndogs

We're hoping that with your help, we've created the best corndog recipe ever! Your initial recipe requests and suggestions along the way resulted in this... We've stuck sweetcorn and jalapenos into the batter to make it fresh and spicy. We also used kosher beef hot dogs as suggested by you guys. Let us know what you think!

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Ingredients & RecipePrint
Comments
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Ingredients

  • plain flour (150g)
  • polenta (150g)
  • 1 heaped tsp of baking powder
  • 2 tsp of salt
  • 1 small tin of sweetcorn (200g)
  • 2 spring onions
  • handful of pickled red jalapeños
  • bunch of fresh coriander
  • 1 egg
  • carton of buttermilk (350ml)
  • 6 beef hotdogs
  • 6 skewers
  • handful of cornflour
  • plenty of groundnut oil to fry.
  • generous dollop of mayonnaise
  • 1 lime

Recipe

heat the oil in a deep fat fryer to a temperature of 180°C.
stir the flour, polenta, baking powder and salt together in a bowl.
slice the top and tail from the spring onions.
drain the sweetcorn and add to a small food processor with the jalapeños, spring onions and half of the coriander, stalks and leaves.
blitz to a paste and mix into the bowl of dry ingredients along with the buttermilk and egg.
transfer the mixture to a tall glass.
skewer a hot dog onto each stick and roll them around on a plate of cornflour.
dunk the hotdog into the glass of batter and then lower straight down into the hot oil to fry for 4-5 minutes, until golden brown. You’ll need to cook just a few at a time.
chop the rest of the fresh coriander and mix into the mayonnaise with the zest from the lime.
drain the corndogs on kitchen paper and serve with plenty of the lime and coriander dip.

makes 6

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Spicy Corndogs

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