1 1/2 cups (375 ml) corn flour

3/4 cup (180 ml) unbleached all-purpose flour

1 tablespoon (15 ml) sugar

1 teaspoon (5 ml) baking powder

1/4 teaspoon (1 ml) salt

3/4 cup (180 ml) milk

3 eggs

1 green onion, chopped

1 lb (454 g) merguez sausage, cut into 1-inch (2.5-cm) long pieces

Oil, for frying

Preheat the oil in a deep fryer to 190 °C (375 °F). Line a baking sheet with paper towel.

In a bowl, combine the corn flour, 125 ml (½ cup) of the all-purpose flour, the sugar, baking powder, and salt. Set aside.

In another bowl, combine the milk, eggs, and green onion with a whisk. Stir in the dry ingredients and stir until smooth.

In a bowl, place the remaining of the all-purpose flour. Dredge the sausages in the flour and shake to remove any excess. Dip the sausages in the batter to coat and place in the fryer as you go. Fry the sausages, a dozen at a time, in the oil for about 4 minutes or until cooked and golden brown. Drain on the baking sheet. Continue with the remaining of the sausage and batter. Serve immediately with the mustard mayonnaise or freeze.

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