Mini Corn Dogs - Snack

8 large frankfurts

8 wooden satay sticks

cornflour for dusting

oil for deep-frying

tomato sauce for dipping

Batter

2 cups self-raising flour

1 egg, lightly beaten

1 tablespoon oil

1 1/2 cups water

Cut frankfurts crossways in half.

Cut satay sticks in half.

Insert a satay stick into each frankfurt.

Dust the frankfurts with a little cornflour.

Batter: Sift flout into a medium bowl, make a well in the centre.

Add the combined egg, oil and water gradually.

Stir until all liquid is incorporated and batter is free of lumps.

Heat oil and holding the satay stick, dip frankfurts into batter a few at a time.

Cook over medium high heat until golden and crisp and heated through.

Serve with tomato sauce as a dip.