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When my kids came back from a trip to the Canadian National Exhibition this week, I thought of Anthony Bourdain stumbling onto a strange and exotic food in some tiny village off the beaten track.

They had discovered corn dogs.

While corn dogs aren't exactly Bourdain's lost ark, my kids loved them. This deep-fried hot dog on a stick – also known in Canada as a pogo – goes way back to the 1920s, but it's a treat most commonly found at fairs and outdoor events.

With its combination of crispy cornmeal batter and ease of munching (no bun or pickles to manage), it's pretty irresistible when done right.

It's also a cool party treat, especially if you use miniature gourmet wieners and offer an array of artisanal dips. We found delicious mini franks at Buddha Dog (buddhafoodha.com), a hot dog joint that has three locations in Ontario.

Other options include teeny cocktail wieners known as Vienna sausages and mini merguez sausages, often available at kosher butchers.

Basic recipes for corn dog batter are all over the Internet, but here's one I like:

2/3 cup corn meal, 1 1/2 teaspoon baking powder, 1 tablespoon sugar, 2 tablespoons vegetable oil, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 3/4 cup milk and 1 egg, slightly beaten.

Mix the corn meal, flour, baking powder, salt, pepper and sugar. Add the milk and oil, mix well and then add the egg. Pat the hot dogs dry and skewer before dipping into the corn dog mixture. Cook in hot oil at 350 degrees until golden brown.

You can mix a dash of your favourite spice like paprika or ground chili pepper into the batter. Even more fun are the condiments, which you can place in the centre of the serving tray: try organic spicy ketchup, sundried red pepper aioli, Pommery purple mustard or a local favourite, Mrs. McGarrigles Maple Mustard (www.mustard.ca).

Once you've got your technique down, you can really get creative. Tempura-crusted chipolatas, anyone?

Sebastien Centner is the director of Eatertainment Special Events in Toronto (www.eatertainment.com).