1 cup cornmeal
2 cups all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1½ cups milk
4 eggs
300 grams foie gras, cut into 1-inch (6 gram) pieces
salt
Freshly ground black pepper
METHOD:
For the Corn Dog Batter:
Combine the cornmeal, flour, sugar, baking powder, and salt. Add the milk and eggs and whisk thoroughly to incorporate. Reserve in the refrigerator.
To Assemble and Serve:
Put the foie gras pieces onto the end of a skewer. Season with salt and pepper and freeze.
Heat the peanut oil for deep frying to 350°F. Dip the frozen foie pieces into the batter, coating completely, and fry in the peanut oil until golden brown.
