1 cup polenta
1 cup cake flour
A pinch of salt
1/4 cup sugar
4t baking powder
1 free range egg
1 to 1 1/2 cups milk
Oil fro deep frying
Combine the polenta and flour together in a large mixing bowl, add the salt, sugar, baking powder and egg before pouring in the milk and mixing well to form a thick batter.
Prepare the corndogs by skewering them through the length.
Heat your oil for deep-frying. Pour the batter into a large glass making it easier for dunking the frankfurters. Dip the corndog into the batter, turning to ensure its well coated in the batter. Carefully dip in the oil to begin cooking the corndogs. After about 3 minutes the corndogs should be perfectly golden and brown.
Serve your corndogs with your favourite Frankie’s drink