Corn dog with Tartiflette cheese sauce

Corn dog with Tartiflette cheese sauce

20 min
15 min
4 people

Ermitage cheese used : Tartiflette cheese

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  • 150g cheese for Original Ermitage tartiflette
  • cream 100g of liquid cream
  • sausages 6 Frankfurt sausages
  • polenta 70g of corn flour
  • flour 90g of wheat flour
  • sugar 20g of granulated sugar
  • milk 12cl of milk
  • salt 5g of Salt
  • Backpulver ½ bag of baking powder
  • egg 1 egg
  • pepper Pepper
  • Frying oil Frying oil


  1. Pour the cream into a saucepan with the diced tartiflette cheese. Cook over medium heat until the cheese has melted. Blend to a smooth sauce. Season with pepper and set aside.
  2. Mix the wheat flour, corn flour, salt, sugar and baking powder. Add the beaten egg and mix, adding the warm milk as you go, to obtain a smooth but thick paste. Season with a pinch of pepper.
  3. Heat the frying oil in a deep fryer to 180°C.
  4. Spike each sausage onto a wooden stick. Pour the mixture into a tall glass or measuring cup and dip the sausage into it.
  5. Fry until the corn dogs are golden brown. Drain excess oil by placing on paper towels Serve hot, dipped in tartiflette cheese sauce.