Ingredients
1 1/4 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar
1 tsp. baking soda
1 tsp. coarse salt
1/2 tsp. curry powder
2 eggs
1 c. milk
1/2 tsp. curry powder
2 tbsp. coarse salt
Canola oil, for frying
8 cooked Bratwurst or knockwurst sausage
8 (6") bamboo skewers
Curry corn dog batter
Curry salt, to taste
Mustard, to taste
Preparation
- Make Curry Salt: Mix all ingredients in a small bowl. Set aside.
- Heat Oil: With caution, heat canola oil in a large pot to 350°F. Thread sausages onto bamboo skewers, pushing skewer into about 3/4 of the sausage. Leave enough space at the end of the skewer to hold onto while eating.
- Dip Corn Dogs: Place batter in a tall, cylindrical container. Dip skewered sausage vertically into batter. Slowly remove sausage.
- Fry Corn Dogs: With caution and using tongs to firmly hold skewer, place and hold dipped sausage vertically into the oil for 30 seconds, then carefully release the corn dog and fry for 6 to 8 minutes, until an internal temperature of 165°F is reached and batter is golden brown, turning as necessary. Use tongs to remove from oil and place on paper towel-lined plate. Repeat with remaining sausages. Garnish with curry salt and mustard.