Corn Dog
Ingredients
- For the corn dog maker:
- 1 package of HappyVore Chipos
- 1 package of HappyVore Merguez
- 250 grams of flour
- 1 packet of baking powder
- 20 cl of sparkling water
- Salt
- Cooking oil
- Ingredients for the mango sauce:
- 1 ripe mango
- 3 tablespoons of Savora
- 2 tablespoons of olive oil
- Salt
- Ingredients for the green harissa sauce:
- 1 small green bell pepper
- 2 green chili peppers
- A few cilantro leaves
- 1/2 lime (juice)
- 5 to 10 cl of olive oil
- Salt
- Ingredients for the Sweet-and-Sour Sauce:
- 10 cl of water
- 5 cl of rice vinegar
- 3 tablespoons of sugar
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of paprika
- 1 teaspoon of cornstarch
- 1 pinch of chili pepper
The Step-by-Step Recipe
Recipe
1/ For the mango sauce: Peel the mango, remove the pit, and dice it. Blend it with the remaining ingredients until smooth, and adjust the seasoning if necessary.
2/ For the green harissa: Wash, deseed, and dice the bell pepper and chili pepper. Blend them finely with the remaining ingredients and adjust the seasoning if necessary.
3/ For the sweet-and-sour sauce: blend all the ingredients together, then heat them in a saucepan until the mixture has a silky texture. Adjust the seasoning and acidity with rice vinegar if necessary.
4/ For the corn dog batter, mix the flour and baking powder thoroughly, then add the salt. Mix and thin with sparkling water until you have a thick batter.
5/ Cut the Chipos and Merguez in half. Skewer them with skewers, then dip them in the batter.
6/ Fry for about 5 minutes, until the batter is golden brown. Drain on paper towels and sprinkle with a pinch of fleur de sel.
7/ Serve the corn dogs right away with the sauces!
