Bierstick Corn Dogs from Little Culprit
“These are favourites at our wine bar Little Culprit, where we use a very lightly cured nduja/chorizo biersticks made for us at Salash Delicatessen who are open for online orders or you can use your own favourite biersticks.”
Ingredients
100gm Tempura flour
75gm Polenta (½ coarse/½ fine)
1tsp Sea Salt
1tsp Baking powder
200ml Soda water, chilled
12 biersticks
Method
For the batter
1. In a medium sized bowl mix the dry ingredients and make a well.
2. Add the soda water and whisk the dry ingredients, adding more and more as you go. You don’t want to add all of the flour at once or lumps may form.
3. Whisk vigorously for one minute to activate the starch in the polenta and flour.
4. Pour into a mug or tall-sided glass and set aside.
For the Bierstick Corn Dogs
1. Pre-heat a benchtop deep fryer to 180℃ or half fill a tall sided pot with cooking oil and heat to 185℃. Pay attention to the temperature with a thermometer.
2. Peel the skin from each bierstick. (Sometimes it helps to score first and rub them with hot water).
3. Insert a skewer half way into the bierstick.
4. Dip the bierstick into the batter, making sure that it goes up to the top of the bierstick and part of the skewer.
5. Place the skewer into the fryer and hold, allowing the batter to set for 5 seconds before letting go and gently pushing away with your hand.
6. Cook for 2–3 minutes depending on the thickness of your bierstick.
7. Allow to drain on a cooking towel.
8. Season with Flakey salt and dip liberally into Malt Spiked Ketchup.
Malt Spiked Ketchup
Ingredients
80gm Malt vinegar
200gm ketchup/tomato sauce
1tsp Sweet smoked paprika
Method
1. In a saucepan reduce vinegar by ¾
2. Mix with ketchup and spice.
