Classic Corndogs - cooking recipe

Ingredients

16 None hot dogs
16 None bamboo skewers, soaked
1 cup all-purpose flour
1/2 tsp baking powder
5 oz instant polenta
1/2 cup buttermilk
1/2 cup butter, melted
2 None eggs
2 tbsp maple syrup
None None Oil, for deep frying
None None Ketchup or hot sauce, to serve

Preparation

Heat a large, non-stick frying pan on medium. Cook hot dogs 3-4 minutes, turning, until well browned. Cool slightly. Thread each hot dog lengthways onto a skewer.
Sift flour and baking powder together into a large bowl. Stir in polenta. Make a well in the center.
In a large bowl, whisk buttermilk, butter, eggs and syrup together. Gradually whisk into dry ingredients to make a smooth batter. Season to taste.
In a large saucepan, heat enough oil to deep-fry corndogs until a drop of batter sizzles as soon as it is added.
Dip 4 skewered hot dogs into batter, allowing excess to drain off. Deep-fry in 4 batches of four, 3-4 minutes each, until golden and crisp. Drain on paper towel.
Serve hot with ketchup or hot sauce.