You might have seen our recipe a week ago on Guardian's Readers' Recipe Swap. It's party season, doesn't hurt to have something deep-fried - what about Corn Dog! We have made them rather mini so you can enjoy other tasty finger foods too! When we were kids, we were allowed deep-fried foods only on rare occasions. At friends' birthday parties, corn dogs were always the first of the snacks to go – favoured by both kids and adults alike. They are easy and quick to make, and a foolproof must-have for the party season!
For the batter
150g polenta (cornmeal)
125g plain flour
20g baking powder
½ tsp paprika powder
225ml whole milk
75g grated mozzarella or other mild cheese
10 frankfurter sausages, halved
Vegetable oil, for deep frying
1 Soak 20 wooden skewers in cold water for around 10 minutes. Meanwhile, mix all of the dry ingredients in a large mixing bowl.
2 In a separate bowl, beat the egg and mix in the milk and the cheese. Add the liquid mixture to the dry one and stir until you've created a thick batter.
3 Fill a large saucepan a third full of oil. Heat until a bit of batter dropped in sizzles and floats. Or use a deep fat fryer.
4 Skewer the sausages and dip them into the batter until well coated. Deep‑fry the corn dogs for about 3 minutes, or until puffed up and golden. Serve with mustard, mayonnaise, ketchup, or other dips.