Classic funfair food! Tilly's mini corn dogs are crispy, fluffy, heaven on a stick. Mix the cornmeal, self-raising flour, sugar, baking powder and salt in a large bowl. Make a well in the centre ...

To finish things off, Korean corn dogs are then dusted with sugar for a salty-sweet taste duo, before being drizzled with ...

Using a spatula, fold the corn meal-egg yolk batter in to the whites until thoroughly combined. Mix the hot dogs in with batter and bake for 50-60 minutes. Recipe from Who Put the Devil in Deviled ...

Don't just stick with the usual mustard and ketchup. Venture out into tangy barbecue, spicy sriracha mayo, creamy cheese, or even a sweet honey dip. And let's not forget about the corn dog ...

Drain on paper towels. Repeat for remaining corn dogs. Serve warm, accompanied by ketchup and mustard. Recipe from On a Stick! by Matt Armendariz/Quirk Books, 2011.