• Macphie Nacho Cheese Sauce
  • 8 hotdogs
  • 350g cornmeal
  • 300g flour
  • 14g baking powder
  • 1 large egg
  • 60g sugar
  • 350g milk
  • Wooden skewers
  • Oil for deep frying
Nacho Cheese Sauce


  1. Heat the oil in a large pot or fryer to 170°C.
  2. Add all you powders to a bowl and give it a good stir.
  3. Add the egg and ¾ of the milk and whisk together - you want to create a really thick batter. If the batter is too thick, add the remaining milk a little at a time to achieve desired consistency.
  4. Push the skewer about ¾ of the way through the hotdog.
  5. Completely coat the hotdog in batter and hold downwards to allow excess to drip off.
  6. Place in the fryer and cook for 3-4 minutes or until the have browned nicely.
  7. Heat some Macphie Nacho Cheese Sauce and drizzle over the corn dogs. Put some in a bowl for dipping.
  8. Garnish and serve.

Products used