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min Stove Top
1/3 cup fine polenta
3/4 cup flour
1 1/2 tbsp
KEEN'S Mustard Powder
1 1/2 tbsp sugar
1 tsp baking powder
2 eggs, lightly beaten
3/4 cup milk
salt and ground pepper
vegetable oil for deep frying
12 small frankfurters
Whisk together polenta, flour, mustard powder, sugar, baking powder.
Stir in eggs and milk. Season with salt and pepper.
Place the batter into a long narrow jar or jug.
Heat vegetable oil to 180℃
Pat hot dogs dry with kitchen paper; place a skewer/ice cream stick in each.
Dip hot dogs into batter one at a time, turning, until completely coated.
Cook in batches for 5 minutes until golden brown, turning in the oil occasionally.
Repeat with remaining hot dogs and batter.
Serving suggestion: Serve with extra mustard.
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