Sausages in liquid corn dough on a stick fried in oil

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Sausages will suit any to your taste, but only those that have not been frozen so that there is no moisture in them. All products must be at room temperature.

2. Step 2:

   

   Preparing THE DOUGH. In a deep bowl, sift both types of flour 100g with 1 tsp / 3g of baking powder, add 2 tsp / 8g of sugar, 0.5 tsp / 3g of fine salt. Stir well.

3. Step 3:

   

   Shake 1 egg and beat with 180 ml of warm milk.

4. Step 4:

   

   Pour the milk mixture into the flour mixture, stirring constantly. Stir well, avoiding the formation of lumps. The consistency of the dough will be like pancakes or like fatty sour cream. If necessary, adjust by adding milk or flour, I got it just right, so do not rush to change anything. The main thing is not to make the dough liquid.

6. Step 5:

   

   Remove the artificial shell from the sausages, you do not need a natural one. Cut long sausages so that their length is less than the deep-frying pan. String them on skewers and roll them in flour. Prepare all the sausages at once, then do not waste time on it.

7. Step 6:

   

   Put the oil to heat on high heat, it should heat up well. Check on a small piece of dough, as soon as bubbles form around - you can fry. Dip the sausage into the dough, let the excess escape, scrolling it a little. / It is convenient for some housewives to pour the dough into a capacious glass, I leave it in a bowl. I scroll the last sausages along the walls and help with a spoon to apply the dough, everything is used to a drop /.

8. Step 7:

   

   Fry the sausage in the dough immediately in oil until golden brown. I hold the skewer, scroll it slightly without touching the walls. You can immediately see how the baking powder begins to work - the dough puffs up luxuriantly, then begins to blush. To prevent the oil from spilling out, it is better to fry one sausage at a time. Everything happens instantly. For deep-frying, it is convenient to use a narrow high dish with a thick bottom, I have successfully approached an aluminum thick-walled cupcake mold.

9. Step 8:

   

   Put the finished sausages on a plate, let cool down a little and you can serve. With sauce, herbs, vegetables - as an independent dish or serve with a light vegetable salad or just with tea. The dough fits well on the sausage, very tasty, one drawback is a lot of calories, so don't get carried away, everything should be in moderation. It is better not to leave children in sight, uncontrolled eating is guaranteed until they end..