Pizza Corndogs

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  • 12 slices ham
  • 12 sticks mozzarella
  • 2 cups fine cornmeal/polenta
  • 1 1/2 cups plain flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp oregano
  • 1 egg, beaten
  • 1 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 cups milk


  1. Roll up each mozzarella stick in a slice of ham and skewer them on thick kebab skewers. Set aside while you make the batter and get your oil up to temperature (around 340°F/180°C).
  2. Whisk together all the ingredients to make the batter - it should be quite thick, enough to coat a spoon. If not add more cornmeal.
  3. When the oil is ready dip each hammy mozzarella stick into the batter and shake off the drips, then immediately dip into the hot oil. Fry until the batter has puffed up and turned a nice gold colour.
  4. Serve with marinara sauce.