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November 16, 2018

Spicy Corn Dogs – the South African way of course!

Posted on January 22, 2014 by in baked goods, rsg

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Spicy Corn Dogs

Spicy corn dogs are as American as the statue of liberty and baseball, but the history and origin of this delicious street snack is highly disputed from what I read.

Spicy corn dogs are often sold as street food or fast food. It is a hot dog sausage dipped in a cornmeal batter and then deep-fried. It can be served with a variety of sauces, but the purists believe corn dogs should be eaten with mustard and nothing else.

Spicy Corn Dogs


Why would  full-blooded South African girl like me even consider making something so authentically American, I hear you all ask! Well, you know the pressures a mother sometimes have to endure right? It happened last year at our school market day! We all arrived with cupcakes and hamburgers and sweets and whatever else we thought children would buy! We were going to make a killing! One mother listened to her children and she arrived with corn dogs. Needless to say the longest queue was in front of her stall. The children fell over each other for these spicy corn dogs, she even left with a list of orders that she delivered the next day!  I went home with cupcakes and a very upset ego! Since that day, MY beloved children have been at me to try and make spicy corn dogs.

I am not particularly fond of deep-frying food, but this is an exception ( the pressures, remember). I do however think that a hot dog sausage or Vienna dipped in batter and deep-fried will give me enough heart burn for a week, so I was willing to try, but with my own South African twist. I replaced the sausage with our own pride and joy….Boerewors and I  served it  with another South African Classic Peppadew® Mayonnaise! Guess what….my kids loved it and I feel proud for meeting them halfway. Think of it as fusion on a stick!

Spicy Corn Dogs

Spicy Corn Dogs

serves 8

Ingredients

300 ml corn meal or polenta

150 ml flour

7 ml baking powder

5 ml barbeque spice

2 eggs

200 – 250 ml milk

enough oil for deep-frying

8 pieces of cooked boerewors (about 500 g)

a little cake four for dusting the sausages

Spicy Corn Dogs

Method

Cut the sausages in 8 even pieces and cook in a pan with a little oil. Cool the sausages. Pour the corn flour, flour, baking powder and spice in a bowl. Whisk the eggs and 200 ml of the milk together and add to the flour mixture. If the mixture is too thick, add a little more milk. Heat the oil in a deep pan ( I find a wok works best). Stick a piece of sausage on a wooden skewer and roll the sausage in flour. Now dip it in the batter and let the excess batter run off.  Dip into the hot oil and turn to fry on all sides. When golden brown, remove from the oil and drain on kitchen towel. I find that I can only manage 2 corn dogs at a time in the oil. Be very careful for the hot oil.

Spicy Mustard

125 ml yellow sweet mustard – I use Wimpy mustard

30 ml chopped Peppadew®

Method

Mix the mustard and Peppadew® and serve with the hot corn dogs.

Tomorrow morning  just after the 9 o’clock news, I will be  sharing this easy recipe with you!  Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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8 Responses to “Spicy Corn Dogs – the South African way of course!”

  1. Hannah 23 January 2014 at 9:34 am #

    Die Afrikaans vir hierdie bekende Amerikaanse lekkerny is “worsie in ‘n korsie”

    • nerinatimm 25 January 2014 at 6:56 am #

      Hannah, dit is BAIE snaaks!

  2. Etresia 23 January 2014 at 9:36 am #

    Is cornflour gewone maizena?

    • nerinatimm 25 January 2014 at 6:56 am #

      Nee cornflour is Mazeina, maar hierdie meel wat jy moet gebruik is maize meal of polenta!

    • nerinatimm 25 January 2014 at 6:58 am #

      Etrisia, corn flour is mazeina, maar jy benodig maize meal of corn meal of polenta!

  3. Annatjie Vercueil 23 January 2014 at 9:06 pm #

    Wonder of hierdie dieselfde is as wat met die boerewors gemaak was vanoggend op RSG? Ek het laat ingeskakel en net die laaste gehoor.
    Kan u my se wat is “cornflour” (die afrikaans) Ek hoop nie dis mieliemeel wat jy mieliepap mee maak nie?? ( ek is allergies vir mielies en mielieprodukte!)
    Indien dit wel is is daar miskien ‘n plaasvervanger daarvoor?
    Baie dankie
    Annatjie

    • nerinatimm 25 January 2014 at 6:57 am #

      Annatjie, ek dink is mens ‘n dikkerige pannekoek of selfs loperige vetkoek deeg aanmaak kan dit werk!

  4. Mike 21 March 2015 at 6:22 pm #

    A good recipe. Quantities are far too much. I had so much left over I made fritters with the rest. Boerewors is not totally successful, especially with the spicy sauce. It’s usually men who make the mistake of throwing in the entire spice rack when we cook.


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