Instructions

Method:

• Pour approximately 3-4 cups of oil into a deep pan or pot. My pot was about 24cm wide (9.5 inches).
• Heat the oil to approximately 175° C or 350 °F over medium to high heat.
• Thread the sausages onto the sticks.
• Make the batter by combining all ingredients together and mixing for 1-2 minutes until well combined.
• Pour the batter into a tall glass or jug – ideally something the same height as the sausages. Now dip the sausage into the mixture and then twist as you pull the sausage out of the mixture which helps to coat the whole sausage. (see photos)
• Quickly but carefully lower the sausage into the hot oil. Start with lowering the top end of the sausage into the oil first to seal it, then gently lower the rest and let go of the stick and allow the batter to brown.
• Cook for 2 minutes per side or until beautifully browned. I use two wooden skewers to grab hold of the sides of the corn dog and gently rotate them once one side has browned.
• Cook 3-4 at a time but not more than that as too many cold sausages in the pot at once may start to reduce the temperature of the oil.
• Scoop the corn dogs out using tongs. Allow to cool on some paper towel for 2-3 minutes before eating.