• Sausages (wieners): 1 pack • Egg: 1 • Milk "Ani": 150ml • Beetroot juice: 30ml (for the pink color) • Wheat flour: 100g (+ extra for dusting) • Cornmeal (corn flour): 100g • Baking powder: 1 tsp • Salt: ½ tsp • Sugar: 1 tsp • Vegetable oil: for deep frying • Wooden skewers: for serving
Preparation:
1. Prepare the batter: In a bowl, whisk the egg with "Ani" milk and beetroot juice. Add the wheat flour, cornmeal, baking powder, sugar, and salt. Mix thoroughly into a thick, sticky batter. If there are lumps, blend with a mixer until smooth. Pour the batter into a tall, narrow glass. 2. Prepare the sausages: Insert wooden skewers into the sausages. If needed, pat them dry with a paper towel. 3. Coating: Roll each sausage first in a light coating of wheat flour (this helps the batter stick better), then dip it completely into the pink batter in the glass. 4. Frying: Heat the vegetable oil in a deep pan to 180°C. Fry the corn dogs for 3–4 minutes until lightly golden and crispy, turning them constantly so they cook evenly. 5. Place the finished corn dogs on a paper towel to drain excess oil. Serve warm with ketchup or mustard!