Ingredients

8 small viennas olive oil for brushing 125g plain flour, plus extra for dusting 150g instant polenta 3t baking powder ¼t bicarbonate of soda 1t cayenne pepper ½t smoke paprika 2t sea salt finely grated rind of 1 lemon 1 egg 250ml buttermilk vegetable oil, for deep-frying American style mustard, tomato sauce and mayonnaise (optional), to serve.

Method

Heat a char-grill pan (or braai) over a medium-high heat. Brush the viennas lightly with olive oil and char grill them, turning them occasionally, until they have browned (about two to three minutes). Combine the dry ingredients and lemon rind in a bowl. Gradually whisk in the egg and buttermilk until the mixture is smooth, then transfer it to a tall jug. Preheat the vegetable oil in a deep saucepan to 180˚C. Skewer the vienna on long wooden skewers, dust them in flour, and then, working with one at a time, dip them into the batter and deep-fry them by holding the end of the skewer and ensuring the whole corndog is submerged in the oil until the batter puffs and turns golden. It will take about three to four minutes but be careful as the hot oil will spit. Drain the corndogs on absorbent paper and serve them hot with mustard, tomato sauce and mayonnaise. SERVES 4–6 AS A SNACK