Corn dog with Tartiflette cheese sauce
Ingredients
-
150g cheese for Original Ermitage tartiflette
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100g of liquid cream
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6 Frankfurt sausages
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70g of corn flour
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90g of wheat flour
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20g of granulated sugar
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12cl of milk
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5g of Salt
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½ bag of baking powder
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1 egg
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Pepper
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Frying oil
Preparation
- Pour the cream into a saucepan with the diced tartiflette cheese. Cook over medium heat until the cheese has melted. Blend to a smooth sauce. Season with pepper and set aside.
- Mix the wheat flour, corn flour, salt, sugar and baking powder. Add the beaten egg and mix, adding the warm milk as you go, to obtain a smooth but thick paste. Season with a pinch of pepper.
- Heat the frying oil in a deep fryer to 180°C.
- Spike each sausage onto a wooden stick. Pour the mixture into a tall glass or measuring cup and dip the sausage into it.
- Fry until the corn dogs are golden brown. Drain excess oil by placing on paper towels Serve hot, dipped in tartiflette cheese sauce.
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