Combine just ¼ cup polenta, flour, yogurt, ¼ cup water, just 2 tsp baking powder, just ¼ tsp sugar, ¼ tsp salt, and a pinch of pepper in medium bowl until it forms a thick batter. (TIP: If batter feels too stiff, add 1 tbsp water.)

Heat ½ cup vegetable oil in small saucepan over medium heat until shimmering. Working one at a time, push hot dog onto fork. Tilt bowl on its side and slowly rotate hot dog in batter until completely covered. Using second fork, gently push hot dog off first fork and into oil. Using tongs, keep rotating corn dogs to cook evenly until outside is golden brown, 2 to 4 minutes. Transfer to paper towel-lined plate and sprinkle with a pinch of salt. (TIPS: Strain remaining frying oil into heat-proof container and reserve for your own use. You can also use a wooden skewer to fry corn dogs instead of using forks. Skewer hot dogs and batter as instructed. Place hot dog and skewer into oil and follow recipe as written. You may need to cut skewers in half if they’re too long to fit in your pot.)

Combine vinegar, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl. Add lettuce, cucumber, and tomato and toss to coat.

Divide corndogs and salads between plates and serve with mustard. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.