Need a fun lunch idea? Serve these South African-style corn dogs with a proudly South African Rhodes Quality Braai Relish.

Ingredients

• 315 ml cake flour
• 5 ml (1 t) salt
• 190 ml polenta / yellow maize
• 5 ml (1 t) baking powder
• 2 eggs
• 190 ml milk
• 250 ml (1 C) Rhodes Quality Cream Style Sweetcorn
• 8 hot dog sausages cut in half
• 16 wooden skewers
• oil for deep frying

to serve: 1 x 400 g Rhodes Braai Relish and mustard (optional)

Method

1. Mix the flour, salt, polenta and baking powder together in a large bowl.
2. Add the eggs and the milk and whisk to a smooth batter.
3. Leave the batter to stand for 15 minutes to thicken.
4. Stir the Rhodes Quality Cream Style Sweetcorn into the batter.
5. The batter must be thick enough to hold on the sausage, but not so thick that it is difficult to dip the sausages into the batter.
6. Correct the consistency if necessary, using a little extra flour if the batter is too runny, or a little extra milk if the batter is too thick.
7. Skewer the sausages onto the wooden skewers.
8. Heat the oil to a constant 190°C.
9. Dip each sausage into the batter until well coated.
10. Deep fry in the oil and remove when golden brown, about 5 minutes.
11. Drain the excess oil on paper towel.
12. Serve hot with Rhodes Quality Braai Relish and mustard.