Korean corndogs

Combine the cornmeal, 185g plain flour, 1½ tbsp sugar, baking powder and ½ tsp salt in a large bowl. Whisk in the milk until you have a thick batter, then spoon the batter into a tall pint glass.

Tip the remaining 5 tbsp sugar onto a plate and set aside. Pat the hot dogs dry using kitchen paper, then thread onto skewers lengthwise, about three-quarters of the way through. Tip the 2 tbsp flour onto a plate and roll the hot dogs in it to coat.

Fill a deep large pan no more than a third full with oil and heat to 180C over a high heat, or until a drop of batter sizzles and floats to the top. Holding the pint glass of batter at a slight angle, dip the hot dogs into the batter one at a time, twisting the glass slightly as you pull up to remove the hot dog. Use a spoon to make sure that the ends are fully coated. Carefully transfer the coated hot dogs to the pan and fry for 2 mins, then turn and fry for another minute until golden all over.

Roll the fried corndogs in the plate of sugar to coat, then drizzle over ketchup and mustard to serve.