Dagwood Dogs

Cook Time 30 minutes

Servings 4

Ingredients

8-12 cocktail frankfurts, warmed in simmering water for 1-2 minutes and patted dry

Vegetable oil, for deep frying 

1 cup self-raising flour, plus extra for dusting

½ cup instant polenta

2 tbsp caster sugar

1 egg 

300ml milk, plus an extra 1/4 cup of milk if required

American mustard, to serve 

Tomato sauce, to serve

Dill pickles, to serve (optional)

Salt

Method

With a whisk combine the flour, polenta, sugar and a good pinch of salt in a large bowl. Make a well in the centre and add the egg. Little by little add the milk, whisking from the centre to ensure the egg is incorporated well and there are no lumps. The batter should be smooth and as thick as pancake batter. The batter will thicken, so if required loosen with the extra reserved milk.

Heat oil in a medium pot or wok until it reaches 180°C.

Skewer the cocktail frankfurts onto skewers. This will be the handle. Lightly dust the hotdogs in the extra flour and, working with one at a time, dip into the batter and then carefully lower into the hot oil. Cook these in batches of 3-4 to ensure the pot is not overcrowded. They are cooked once golden brown and puffy.

Drain on a wire rack. Serve with mustard, tomato sauce and pickles.