A favourite treat at the Little Culprit wine bar, these bierstick corn dogs are as much fun to make as they are to eat.
The secret is to choose a gourmet bierstick that is to your tastes. “We use very lightly cured nduja/chorizo biersticks made for us at Salash Delicatessen (which is open for online orders) or you can use your own favourite biersticks,” says Little Culprit‘s Kyle Street.
Little Culprit’s Bierstick Corn Dogs Recipe
100g tempura flour
75g polenta (½ coarse, ½ fine)
1 tsp sea salt
1 tsp baking powder
200ml soda water, chilled
Flaky salt, to season
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°C or half-fill a tall sided pot with cooking oil and heat to 185°C. 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 halfway 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
80g malt vinegar
200g ketchup/tomato sauce
1 tsp sweet smoked paprika
1. In a saucepan reduce vinegar by three quarters.
2. Mix with ketchup and spice.