Corn dogs

Directions

1. Whisk together polenta, flour, mustard powder, sugar, baking powder.
2. Stir in eggs and milk. Season with salt and pepper.
3. Place the batter into a long narrow jar or jug.
4. Heat vegetable oil to 180℃
5. Pat hot dogs dry with kitchen paper; place a skewer/ice cream stick in each.
6. Dip hot dogs into batter one at a time, turning, until completely coated.
7. Cook in batches for 5 minutes until golden brown, turning in the oil occasionally.
8. Repeat with remaining hot dogs and batter.