Cheese-wrapped corn dogs on sticks

Tip: tap a step to mark it as done.

1. Sift the measured flours into a bowl. Add the baking powder, salt, and black pepper and stir to combine.

2. Add the egg, cultured milk, oil, and honey to the dry ingredients and mix into a smooth, thick batter.

3. Wrap each hot dog in a slice of cheese and thread it onto a wooden skewer.

4. Pour 600 ml of oil into a skillet large enough to fit a hot dog with its skewer, and heat the oil.

5. Pour the batter into a tall glass that is taller than the hot dogs. Holding each hot dog by its skewer, dip it into the batter. Place the coated hot dogs in the hot oil and fry until crisp.

6. Use kitchen tongs to transfer the corn dogs to a plate lined with a paper towel. Serve with mustard or ketchup.

Tip: After dipping each hot dog, rotate it over the glass to distribute the batter evenly and let the excess drip off. Keep the oil moderately hot; if it is too hot, the batter will darken before the hot dog heats through.

This recipe was translated from the Slovak original: Hotdog na paličke v kukuričnom cestíčku so syrom