Chicken sausages dipped into cornmeal batter and deep fried.

CORN DOG

Ingredients

1 cup cornmeal/polenta
4 chicken sausages
3 tablespoons refined flour (maida)
1 tablespoon sugar
½ teaspoon baking powder
Salt to taste
Black pepper powder to taste
2 eggs
1 cup milk
Oil for deep-frying
Sweet chilli sauce for serving

Method

1. Mix together cornmeal, refined flour, sugar, baking powder, salt, pepper powder in a tall blender jar.
2. Add eggs and milk and blend using an electric hand blender into a semi-thick batter. Set aside for 20-30 minutes.
3. Heat sufficient oil in a kadai.
4. Halve the chicken sausages and insert a satay stick in each halve.
5. Dip the sausages in the cornmeal batter and deep-fry in hot oil and crisp. Drain on absorbent paper.
6. Serve hot with sweet chilli sauce.

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