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
vegetable oil, for deep-frying
American style mustard, tomato sauce and mayonnaise (optional), to serve.
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