How to make
Cut the hot dogs in halfs, lengthwise and pierce them through wooden skewers.
Roll each piece in corn flour, or plain flour and dip them in the batter, made of whisked eggs, milk, salt, baking soda and cornstarch.
Deep fry the corn dogs in a wide pan. Place them on a piece of kitchen roll to absorb the excess oil. Serve with a salad of your preference.
Quick and tasty!
