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.
Oom Freddy's Legacy™ Boerewors Corn Dog

Oom Freddy's Legacy™ Boerewors Corn Dog

  • prep time
  • cooking time
  • Serves 8
print share

seo

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.