Mini corn dogs, veggie salad and Sriracha mayonnaise

      When Jan announced he would be making corn dogs recipe for the blog, I thought he was insane. But! When I tasted them, I understood, that I could eat like 30 of these. To be honest, this dish captures the meaning of gastronomic porn!

      For 4 portions:

      8 hot dogs
      1 quarter of red cabbage
      1 carrot
      1 bundle of radishes
      20ml rice wine
      salt and pepper
      100g mayonnaise
      20g Sriracha


      190g spelt flour
      25g bread flour
      40g brown sugar
      7g salt
      8g baking powder
      2 tsp chickpea flour
      300ml water

      First we prepare the batter. Mix together the dry ingredients and add water. We can use it immediately. Stick the hot dogs on toothpicks (or skewers if you have some) and cut into pieces of any size you prefer. Dip them in the batter and fry in oil at 190 degrees.

      The salad is super simple, just mix finely sliced cabbage, carrot and radishes. Season with salt and drizzle with olive oil.

      The dip is just a mixture of mayonnaise and Sriracha. Enjoy!