food, Recipes

Braaied Corndogs

William Meppem


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.


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