corn dogs and a root beer float

Photographer: Kate
serves 8

 When it comes to street food, portability is key.  With that said, the stick is king. Stick mounted food allows single handed refueling, in motion, with the bare minimum of waste.  A little mess is nothing to be shy about; it goes with the territory.  If any stray food particles, wayward condiments and lip smacking, chin dribbling juiciness can be taken care of with a quick lick of the fingers and single ply serviette then it’s all good.

When it comes to food on sticks, nothing compares to the finger licking, deep fried, stick mounted awesomeness of a good old American style corn dog; smothered with ketchup and mustard.  Don’t be fooled people, I’m not talking about the worst kiwi food crime ever committed (aka hot dog on a stick) where ‘we’ (the collective masses of fish and chip shops throughout New Zealand) simply batter a sausage and fry ‘til chewy.  What I’m referring to here is the time honoured version;  a smoky frankfurter enrobed in a perfectly seasoned and fluffy corn bread coating, with a crisp golden exterior – the delicious street food icon of county and state fairs all across America.  

**for maximum enjoyment and authenticity wash down with a root beer float**


Corn dogs
8 frankfurters
1/2 cup plain flour
1 1/2 cups cornmeal
2 tbsp Vegetable oil
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/4 teaspoon cayenne
1/4 tsp powdered mustard
1 tsp flaky salt
2 large eggs
1 1/4 cups buttermilk (well shaken)
Oil for deep frying

Root beer float
vanilla ice cream
root beer


Corn dogs
1. Grill frankfurters on a grill pan till lightly charred on all sides. 2. Cool slightly then insert a stick into each frankfurter.
3. Put 3 Tbsp flour on a plate and roll hot dogs in flour to coat lightly.
4. In a pot that is wider than the length of your corn dogs, heat oil to 180°C (the oil should be at least 6cm deep)
5. Meanwhile, whisk together cornmeal, remaining flour, first measure of oil, baking powder, sugar, baking soda, cayenne, mustard and salt in a medium bowl.
6. Add eggs and buttermilk and whisk to a smooth batter.
7.Fill a tall glass with batter then dip hot dogs into the batter.
8. Working in batches (you can cook two or three at a time) fry, turning occasionally, until batter is cooked through and golden-brown all over.
9. Transfer corn dogs to paper towels to drain and keep warm in the oven while you cook the remaining corn dogs.
10. Dip in ketchup and mustard to serve.

Root beer float
1. Place a scoop of vanilla ice cream in a tall glass
2. Slowly top up the glass with root beer (hold the glass on an angle and pour slowly to help control the foaming!)