Corn dog

Ingredients:

• 18 cooked pork breakfast sausages (if frozen, reheat them briefly until soft enough to insert a skewer)
• 2 tbsp neutral vegetable oil + extra for frying
• 0.5 cups premium flour
• 0.5 cups oat flour or more premium flour
• 2 tablespoons of sugar
• 1.5 tsp baking powder
• 3/4 teaspoon coarse salt
• 0.5 tsp of soda
• 0.5 cups of sour milk or kefir
• 1 large egg
• Maple syrup, for serving (optional)
• Special equipment: 18 lollipop sticks; deep-fry thermometer

Preparation:

1. Pour 2.5 cm of vegetable oil into a large, heavy-bottomed saucepan or deep-sided frying pan and attach a deep-fry thermometer to the side. Heat the oil over medium-high heat to 180°C.
2. In a medium bowl, combine the wheat flour, oat flour, sugar, baking powder, salt, and baking soda. In a separate small bowl or measuring cup, combine the sour milk, egg, and 2 tablespoons of vegetable oil. Add the liquid mixture to the dry mixture and knead into a dough. Pour the dough into a tall, narrow glass or measuring cup (this step can be omitted, but it makes dipping the sausages easier).
3. Working with 3-4 sausages at a time, insert a skewer into each sausage, pat off excess moisture with a paper towel, and dip into the pancake batter to coat completely, removing any excess. Don't coat too thickly, as the batter will rise during frying. Carefully lower the sausages and skewer into the hot oil and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel or wire rack with tongs to drain excess oil. Repeat with the remaining sausages. Cool slightly and serve with maple syrup, if using.

4. Freezing fried sausages

   
   To freeze, cool the sausages completely, place them in a zip-lock bag, and store in the freezer for up to 3 months. To reheat, wrap the sausages loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy!