BBQ corn dogs
Corndogs are an American streetfood and would have a thick 'hotdog' style sausage in the centre. I have replaced the sausage with bbq vegetables. These make a great snack and perfect finger food for a buffet or rewarmed on a barbeque.
You will need a deep fat fryer but they can be made in a pan of oil. See the tip on how to test the oil for the right temperature.
Make a barbeque sauce
150g (6oz) butter
1 large onion
450ml (1½cups) tomato ketchup or tomato sauce
300ml (1 cup) whisky or bourbon
300ml (1 cup) white wine vinegar
450ml (1½cups) orange juice
300ml (1 cup) maple syrup
6 tbsp black molasses
6 tbsp soy sauce
Salt and pepper
Put the butter into a saucepan. Finely chop the onion and add it to the butter. Saute until soft and starting to brown. Add the remaining ingredients and simmer slowly until you have a thick and quite viscous mixture.
Make the corndogs
500g cornmeal (2 cups) (polenta)
300g (1 cup) self raising flour
500ml (2 cups) milk
4 medium eggs
2 teaspoons salt
100ml (½cup) vegetable oil
20 button mushrooms
2 blocks firm tofu cut into 10 chunks
2 sweet potatoes cut into ten chunks
Oil for deep frying
Cut the tofu, courgette and sweet potatoes into chunks. Dip the tofu into the bbq sauce and place in the fridge to marinate for a few hours. Meanwhile coat the sweet potato, mushroom and courgette with the sauce and place them on an oiled baking tray. Bake for about twenty minutes in a medium oven. Poke the potato with a skewer to check it is cooked. If after twenty minutes the sweet potato isn't cooked take the courgette and mushrooms off the tray and continue to cook the sweet potato until tender.
Allow the vegetables to cool and then skewer one of each of the vegetables. You should be able to make 20 skewers.
To make the batter place the salt, cornmeal, oil and the self raising flour into a bowl. Add the eggs and then whisk in the milk to form a thick batter.
Heat plenty of vegetable oil to 180°C, dip each vegetable 'kebab' into a little flour and then into the corndog batter and then deep fry them until golden brown. This will take about two minutes. Drain on kitchen paper and then serve with the bbq sauce.