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Bring the show to your kitchen! This classic fair food recipe creates those iconic golden-battered hotdogs everyone loves. Justine's fair food recipe uses polenta in the batter for extra crunch - that's what makes this fair food recipe so special. No need to wait for the Easter Show when you can make this fair food recipe at home! Served with mustard, tomato sauce, and pickles, this fair food recipe delivers pure nostalgic joy. Get ready for the ultimate fair food recipe that'll have everyone asking for more!

Full Recipe: https://everydaygourmet.tv/recipes/da...

Ingredients:
8-12 cocktail frankfurts, warmed in simmering water for 1-2 minutes and patted dry
Vegetable oil, for deep frying
1 cup self-raising flour, plus extra for dusting
½ cup instant polenta
2 tbsp caster sugar
1 egg
300ml milk, plus an extra 1/4 cup of milk if required
American mustard, to serve
Tomato sauce, to serve
Dill pickles, to serve (optional)
Salt

Method:
With a whisk combine the flour, polenta, sugar and a good pinch of salt in a large bowl. Make a well in the centre and add the egg. Little by little add the milk, whisking from the centre to ensure the egg is incorporated well and there are no lumps. The batter should be smooth and as thick as pancake batter. The batter will thicken, so if required loosen with the extra reserved milk.

Heat oil in a medium pot or wok until it reaches 180°C.

Skewer the cocktail frankfurts onto skewers. This will be the handle. Lightly dust the hotdogs in the extra flour and, working with one at a time, dip into the batter and then carefully lower into the hot oil. Cook these in batches of 3-4 to ensure the pot is not overcrowded. They are cooked once golden brown and puffy.

Drain on a wire rack. Serve with mustard, tomato sauce and pickles.

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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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