Recipe Jalapeño cheese corndog
Ingredients
- Sausage
- 190g cornmeal
- 190g plain flour
- 2 tsp baking powder
- 2 tsp sugar
- 2 tsp salt
- 4 eggs
- 300ml milk
- Ketchup
- Mustard
- sau-ci o.t.t® Spicy Jalapeño savoury topping
- Macphie Nacho Cheese Sauce
Method
Make the batter by combining the cornmeal, flour, baking powder, sugar and salt, adding the eggs and milk and mixing to a smooth paste.
Heat your fryer to 170°C , dust the sausage lightly in flour and shake off the excess, place into the corn batter to coat and deep fry for 5-6 minutes until golden brown and cooked through.
Allow to cool slightly for 1-2 mins then Finish with zig zags of ketchup and mustard, top with pickles.
Serve with warmed Macphie Nacho Sauce or Macphie sau-ci o.t.t® Spicy Jalapeño savoury topping.
