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SPICY CORNDOGS

SPICY CORNDOGS       

by Sorted FOLLOW
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Sorted

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 jalapeños 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!

matthewfilan

Try to put pine nuts in the coating will make it extra crispy and the nutty smell is amazing

mxmgodin

I was watching the video and thinking to myself "wait... that doesn't look like polenta... and this thing doesn't look like corn flour either...", and then after a quick Wikipedia search: "In the United States, very finely ground cornmeal is also referred to as corn flour. However, the word cornflour denotes cornstarch in the United Kingdom, where cornmeal is known as polenta and finely ground corn flour (for making bread or tortillas) is known as maize flour." That explains everything!

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INGREDIENTS

  • 200 g sweetcorn
  • 2 spring onions
  • 50 g pickled red jalapeños
  • 100 g fresh coriander
  • 1 egg
  • 350 ml buttermilk
  • 6 beef hotdogs
  • 6 skewers
  • 100 g cornflour
  • 2000 ml groundnut oil
  • 4 tbsp mayonnaise
  • 1 lime
  • 150 g plain flour
  • 150 g polenta
  • 1 tsp baking powder, heaped
  • 2 tsp salt

STEP-BY-STEP-GUIDE

SPICY CORNDOGS | Make the batter

Make the batter

Stir the flour, polenta, baking powder and salt together in a bowl. Crack in the egg.

SPICY CORNDOGS | Add the buttermilk

Add the buttermilk

Add the buttermilk to the batter and stir well.

SPICY CORNDOGS | Blitz the batter flavouring

Blitz the batter flavouring

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.

SPICY CORNDOGS | Stir in the paste

Stir in the paste

Blitz to a paste and mix into the bowl of dry ingredients along with the buttermilk and egg.

SPICY CORNDOGS | Transfer the batter

Transfer the batter

Transfer the mixture to a tall glass.

SPICY CORNDOGS | Skewer the hotdogs

Skewer the hotdogs

Skewer a hot dog onto each stick and roll them around on a plate of cornflour.

SPICY CORNDOGS | Dunk and fry the dogs

Dunk and fry the dogs

Heat the oil in a deep fat fryer to a temperature of 180°C. 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.

SPICY CORNDOGS | Make the dip

Make the dip

Chop the rest of the fresh coriander and mix into the mayonnaise with the zest from the lime.

SPICY CORNDOGS | Drain the dogs

Drain the dogs

Once golden brown, drain the corndogs on kitchen paper.

SPICY CORNDOGS | Serve and enjoy!

Serve and enjoy!

Serve with plenty of the lime and coriander dip. Makes 6

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