Classic Corndogs

• 16 None hot dogs
• 16 None bamboo skewers, soaked
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 5 oz instant polenta
• 1/2 cup buttermilk
• 1/2 cup butter, melted
• 2 None eggs
• 2 tbsp maple syrup
• None None Oil, for deep frying
• None None Ketchup or hot sauce, to serve

1. Heat a large, non-stick frying pan on medium. Cook hot dogs 3-4 minutes, turning, until well browned. Cool slightly. Thread each hot dog lengthways onto a skewer.
2. Sift flour and baking powder together into a large bowl. Stir in polenta. Make a well in the center.
3. In a large bowl, whisk buttermilk, butter, eggs and syrup together. Gradually whisk into dry ingredients to make a smooth batter. Season to taste.
4. In a large saucepan, heat enough oil to deep-fry corndogs until a drop of batter sizzles as soon as it is added.
5. Dip 4 skewered hot dogs into batter, allowing excess to drain off. Deep-fry in 4 batches of four, 3-4 minutes each, until golden and crisp. Drain on paper towel.
6. Serve hot with ketchup or hot sauce.

bamboo skewers, flour, baking powder, polenta, buttermilk, butter, eggs, maple syrup, oil, ketchup

Taken from recipes-plus.com/api/v2.0/recipes/24883 (may not work)