For the preparation of the Corn Dogs prepare a dough line:
Prepare the dough: Mix wheat flour, corn flour, egg, milk, salt, baking powder, sweet paprika, sugar and cayenne pepper to a creamy, firm batter.
Cut the sausages in half in the middle, prepare shashlik skewers and flour in an extra bowl.
Put the sausages on the wooden skewers.
Turn the sausages in flour on wooden skewers.
You can turn over all the sausages in flour.
Dip the sausages turned in flour into the prepared pastry.
Coat the sausages evenly with the dough. The dough is held in place by the sausages because they were first turned in the flour.
Heat the sunflower oil in a saucepan or deep fryer to 170°C and put the sausages covered with dough into the hot fat quickly and individually.
Fry the corn dogs evenly and turn them.
Drain the golden-yellow baked corn dogs in the basket of the deep fryer.
Arrange the corn dogs, sausages in the corn dough coat with ketchup and other cold sauces.