Corn Dogs with Spicy Tomato Relish


Serves 4

For the corn dogs:

Oil for frying
1 cup cake flour
2/3 cups polenta or mealie meal
2 Tbs sugar
1 tsp salt
1 Tbs baking powder
2 Tbs melted butter
1 egg
1 cup milk – you may need more or less
Wooden skewers
8 Frankfurter sausages

For the relish:

2 Tbs olive oil
1 onion, chopped
1 tsp smoked paprika
1 tsp cayenne pepper
1 tin chopped tomatoes
2 Tbs sugar
Handful chopped parsley
Salt and pepper


For the corn dogs, fill a wide, pan with 4cm depth of vegetable oil.

Combine the flour, polenta, sugar, salt and baking powder.

Mix together butter and egg then add to the dry ingredients.

Mix in enough milk to form a thick batter.

Skewer the Frankrurters onto the sticks (you’ll have to skewer them into the length of the sausage to secure it properly) then dip into the batter to coat.

Cook in hot oil until golden brown, turning to cook evenly.

Make the relish by heating oil then add onions and sauté until soft.

Add the paprika, cayenne, tomatoes and sugar.

Simmer gently until the sauce is thickened then stir in the parsley and season to taste.