Corn dog balls

I must admit that I have only ever seen corn dogs on television, so I have no idea if these corn dog balls are at all like the real thing! They do make a great treat though, and they’re perfect as a beer snack…

Makes 24

Corn dog balls

Corn dog balls

1 batch notmeatball mixture

For the batter-

130g polenta

2 tbsp tapioca flour

2 tbsp potato starch

1 tsp baking powder

1 tbsp apple cider vinegar

1 scant tsp mustard powder

250 ml soy milk

salt and pepper

Oil for deep frying

Mix all of the batter ingredients together and leave to rest for a few minutes.

Roll the basic mix into 24 balls.

Heat the oil in a deep fat fryer or saucepan, until a little drop of batter rises to the top sizzling.

Coat each ball in batter, and lower carefully into the oil. To stop them sticking on the bottom it’s best to hold them dipped just into the hot oil for a few seconds to allow a skin to start to form. Fry until crisp and starting to brown, just a few minutes each. You’ll need to do this in batches, they’ll stick together if the pan is overcrowded.

Serve with ketchup for dipping.

By E.

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