AUSTRALIAN DAGWOOD DOGS

Steps:

• 1. Place polenta, 1 cup flour, baking soda, baking powder, cayenne pepper (if using), sugar and ½ teaspoon salt in a bowl and stir to combine. Stir in egg, then, gradually stir in enough buttermilk to make a smooth, thick batter.
• 2. Fill a deep-fryer or large saucepan ⅓ full with oil and heat over medium heat to 180°C.
• 3. Place remaining ¼ cup flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter.
• 4. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden.
• 5. Drain on paper towel.
• 6. Thread corn dogs onto skewers and serve immediately with ketchup and mustard.
• 7. If you can fit them into your fryer, the frankfurters can be threaded onto the skewers before flouring and coating with batter.