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!