Ingredients:
8 S&W Cheddar Brat links made with Plymouth Artisan Wax Cheddar
1 cup yellow cornmeal
1 cup all-purpose flour
1 cup heavy cream
1/2 cup water
1/4 cup white sugar
1/2 tsp salt
1/4 tsp pepper
1 tablespoon agave syrup
4 tsp baking powder
1 egg
1 quart vegetable oil for frying
4 heavy wooden skewers or chopsticks
Directions:
In a large bowl, sift together cornmeal, flour, salt, pepper, sugar, and
baking powder.
Stir in egg, cream, water and agave syrup until combined.
Place chopsticks through sausages and dip into batter until
fully covered.
Heat oil in large and deep pan and once the temperature reaches 300
degrees farenheit put battered sausages in one and a time.
Allow each corndog to cook fully submerged for 1-3 minutes until
golden brown.
Place each corndog on a plate covered in paper towels until cool
enough to eat.
Enjoy!
