● Flour - 100g.
● cornflour - 100g.
● Sugar - 3 tbsp.
● Paprika - 1 tbsp.
Soda - 1.5 tsp.
Baking powder - 1 tsp.
Salt - 0.5 tsp.
Eggs - 1 egg.
Milk - 2 tbsp.
Sauces - 6 wafers.
Frying oil - 300 ml.
1) First you need to mix the dry ingredients. Let me tell you right away - corn flour is needed here, it gives the right flavor. If you can not find it - try polenta, it is more common.
2) After mixing the dry ingredients well, add the egg and gradually pour in the milk. The dough should be very thick, adjust the consistency with milk or flour.
3) String sausages on skewers. You need to coat them in flour, so that they hold on to the batter better. This is very important.
4) Now the trick, the batter should be poured into as narrow and tall a vessel as possible. Cocktail glasses or some small vases are good. This is necessary so that we can freely lower the sausages and there is enough batter for all of them. Pour oil in a frying pan (about 2 cm) and heat well. Then dip the sausage completely into the batter and gently take it out, twisting the skewer a little. This is done so that the batter does not go lumpy, but envelops the sausage.
5) Now you fry the sausages (I did one at a time) in oil. Here again the secret: to make the batter smooth and round, you need to turn the sausage in the oil all the time, especially in the first minutes. That is, put, you see that the dough is a little bit grabbed - immediately turn and so around, if there are corners of dough (because the bottom of the pan is flat), gently flatten them with a spatula.
6) Batter must get golden. Don't overcook it, but don't leave it too light either - the dough will be soggy inside. Like all buttered dishes - finished corn dogs should be dried on paper towels.
7) Serve ideally with ketchup and mustard, you can use hot sauces. The taste is amazing. It is not like our usual batter, the batter is moderately crispy, very tender thanks to the corn. The taste is rich and goes great with the sausage.