Baked Corn Dogs

📝 Ingredients

• 8 chicken frankfurters, ready-cooked (about 50 g each)
• 120 g fine polenta
• 130 g plain flour (120 for the batter, 10 for coating the sausages)
• 2 eggs
• 120 ml semi-skimmed milk
• 2 tsp baking powder (8 g) + 2 tsp caster sugar (10 g)
• 1 tbsp rapeseed oil (for brushing)
• 300 g white cabbage (about ¼ cabbage)
• 2 carrots (about 100 g each)
• 180 g plain 0% skyr + 1 tbsp white wine vinegar (for the coleslaw)
• 2 tbsp Dijon mustard (1 for the coleslaw, 1 for serving)
• 4 tbsp ketchup (to serve)
• Salt, black pepper

🍴 Utensils

• Baking tray + baking paper
• 8 wooden skewers
• Mixing bowl
• Whisk
• Grater
• Pastry brush

📖 Steps

1. Preheat the oven to 200 °C and line the baking tray with baking paper. Dry the sausages thoroughly with kitchen paper, then push a skewer two-thirds of the way into each one, without it coming out the other end.
2. In the mixing bowl, combine the polenta, 120 g flour, baking powder, sugar and ½ tsp salt. In a bowl, whisk the eggs with the milk, pour over the dry ingredients and whisk until you have a smooth batter with no lumps.
3. Leave the batter to rest for 10 minutes: the polenta swells and the batter becomes very thick, like a firm purée that holds on the spoon. If it is still runny, wait 5 more minutes before coating the sausages.
4. Roll the sausages in the remaining 10 g flour and tap off the excess: this thin layer helps the batter stick. Coat each sausage with batter using a spoon, then smooth with wet fingers to get an even layer about 5 mm thick.
5. Place the corn dogs on the tray 4 cm apart and brush them all over with oil, so they brown as if deep-fried. Bake for 20 minutes, turning them halfway through, until golden and firm to the touch: the sausages, already cooked, will be hot all the way through.
6. While they bake, remove the core from the cabbage and slice it into very fine 2 to 3 mm strips with a large knife. Peel the carrots and grate them on the coarse side of the grater. The finer the cabbage is cut, the more tender the coleslaw.
7. In the rinsed mixing bowl, mix the skyr, vinegar, 1 tbsp mustard, salt and pepper. Add the cabbage and carrots, mix well to coat everything in the dressing and chill: the cabbage softens in 15 minutes.
8. Leave the corn dogs to cool for 3 minutes on the tray so the coating firms up. Serve 2 corn dogs per person with the coleslaw, ketchup and the rest of the mustard in small pots, for dipping with every bite.