Oom Freddy's Legacy® Boerewors Corn Dog

INGREDIENTS

• 250 ml (1 cup) Polenta
• 250 ml (1 cup) Cake Flour
• 2 ½ ml (½ tsp.) Salt
• 2 ½ ml (½ tsp.) Sugar
• 20 ml (4 tsp.) Baking powder
• 1 Egg
• 310 ml (1 ¼ cup) milk
• 500 g Oom Freddy's Legacy Boerewors
• Cooking oil for deep fat frying

METHOD

1. Combine the polenta, cake flour, salt, sugar and baking powder in a large bowl.
2. Whisk the egg and milk together in a small bowl. Add the wet ingredients to the dry ingredients and whisk until just combined.
3. Divide the Oom Freddy's Legacy Boerewors into 8 equal length pieces. Skewer each boerewors onto a small sosatie skewer.
4. Bring a saucepan with water to boil, pre-cook the boerewors sticks for 1-2 minutes. Drain and pat dry with a paper towel.
5. Heat the sunflower oil in a deep fat fryer or large saucepan to 180°C.
6. Dip each boerewors skewer into the corn batter. Shake off any excess batter. Fry the corn dogs in batches for 2 – 4 minutes or until golden brown and crisp. Drain on paper towel.