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1
Put cornmeal in a large bowl and stir in 75g self-raising flour, sugar, baking powder, chilli powder and salt.
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2
Make a well in the centre and add beaten egg and buttermilk.
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3
Beat well with a wooden spoon until smooth and thick.
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4
Stir in the milk until the batter has a smooth, dropping consistency.
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5
Pour into a large, shallow rectangle dish.
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6
Poke a wooden skewer inside the length of each frankfurter almost all the way through to the end.
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7
Using sharp scissors, carefully snip off the skewer 6cm from the bottom of the frankfurter.
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8
Put the frankfurters on a plate and lightly coat with 1 tablespoon of self-raising flour.
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9
Heat 2cm of oil in a large non-stick frying pan over a medium-high heat.
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10
Do not allow the oil to overheat.
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11
Do not leave hot oil unattended.
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12
Take one frankfurter at a time and holding the skewer end, roll in the cornmeal batter until thickly and evenly coated.
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13
Keep twisting the skewer as you lift the frankfurter from the batter to help keep the coating smooth.
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14
Taking great care, gently lower into the hot oil.
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15
Fry for 6-8 seconds then turn in the oil with metal tongs and cook for a further 2 minutes, turning after about a minute.
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16
As soon as one corn dog is frying, prepare a second in exactly the same way.
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17
You should be able to cook 3-4 corn dogs at the same time in a wide-based pan.
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18
The corn dogs are ready when the batter is puffed up, deep golden brown and crisp.
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19
Lift out and drain on kitchen paper before serving with mustard or ketchup.
