Ingredients:
• Sausages (wieners): 1 pack
• Egg: 1
• Milk "Ani": 150ml
• Beetroot juice: 30ml (for the pink color)
• Wheat flour: 100g (+ extra for dusting)
• Cornmeal (corn flour): 100g
• Baking powder: 1 tsp
• Salt: ½ tsp
• Sugar: 1 tsp
• Vegetable oil: for deep frying
• Wooden skewers: for serving
Preparation:
1. Prepare the batter: In a bowl, whisk the egg with "Ani" milk and beetroot juice. Add the wheat flour, cornmeal, baking powder, sugar, and salt. Mix thoroughly into a thick, sticky batter. If there are lumps, blend with a mixer until smooth. Pour the batter into a tall, narrow glass.
2. Prepare the sausages: Insert wooden skewers into the sausages. If needed, pat them dry with a paper towel.
3. Coating: Roll each sausage first in a light coating of wheat flour (this helps the batter stick better), then dip it completely into the pink batter in the glass.
4. Frying: Heat the vegetable oil in a deep pan to 180°C. Fry the corn dogs for 3–4 minutes until lightly golden and crispy, turning them constantly so they cook evenly.
5. Place the finished corn dogs on a paper towel to drain excess oil. Serve warm with ketchup or mustard!
Bon appétit! ❤️