HEY, TRUE BLUE!

Dagwood Dogs

SERVES 6

INGREDIENTS

6 hot dogs
Vegetable oil, for deep-frying
Tomato sauce, to serve

FOR THE BATTER

150g self-raising flour
360g fine polenta
100g caster sugar
1 tsp bicarbonate of soda
Pinch of salt
2 egg yolks
370ml whole milk

METHOD

1 Bring a saucepan of water to the boil. When the water is boiling, carefully lower the hot dogs into the pan and cook for 5 minutes, or according to the package directions. Drain well and leave to cool, then cut in half and pat dry with paper towels. Set aside.

2 Soak 6 thick bamboo skewers in cold water for at least 30 minutes before cooking.