Corndogs recipe | Gourmet Traveller

Ingredients

• 8 small frankfurts
• For brushing: olive oil
• 125 gm plain flour, plus extra for dusting
• 150 gm instant polenta
• 3 tsp baking powder
• ¼ tsp bicarbonate of soda
• 1 tsp cayenne pepper
• ½ tsp smoked paprika
• Finely grated rind of 1 lemon
• 1 egg
• 250 ml buttermilk
• For deep-frying: vegetable oil
• To serve: American-style mustard, tomato sauce and mayonnaise (optional)