Hot dogs coated in batter and pieces of potato (or french fries), deep-fried then covered in tomato sauce and mustard - this is a new party favourite.
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Category
Snack
Servings
8
Prep time
20 minutes
Cook time
10 minutes
Hot dogs coated in batter and pieces of potato (or french fries), deep-fried then covered in tomato sauce and mustard - this is a new party favourite.
Ingredients
- 8 hot dogs
- 8 wooden skewers
- 120g (1 cup) yellow cornmeal
- 125g (1 cup) all-purpose flour, plus more for dusting
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 1 large egg
- 240ml (1 cup) buttermilk
- 500g frozen crinkle cut fries cut into small pieces
- 1L (approx. 4 cups) peanut oil, for frying
Directions
Dry the hot dogs with paper towels to remove any moisture. Insert wooden skewers into the end of each hot dog, pushing about halfway through. Dust each hot dog lightly with flour.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk together. In another bowl, beat the egg and then add the buttermilk. Combine the wet and dry ingredients and mix until smooth.
- In a deep frying pan or pot, heat the peanut oil over medium heat to about 180°C (350°F).
- Dip each skewered hot dog into the batter, ensuring it's fully coated, and allow the excess to drip off for a moment, then roll in the diced crinkle cut fries.
- Immediately and carefully place the battered hot dog into the hot oil, holding one side up until the other side starts to float.
- Fry the corn dogs until they are golden brown and crispy, turning occasionally for even cooking, about 3-4 minutes. Do not overcrowd the pot; fry a few at a time.
- Once golden brown, remove the corn dogs from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil.
- Serve the corn dogs hot with your favourite condiments, such as ketchup or mustard.
