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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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My kids loved these-I used the pot method, not the deep fryer and they came out great! This recipe originated from Todd Wilbur, however I have adjusted the flour-I like a bit more corn meal flavor. Ingredients:
1 3/4 cups flour |
3/4 cup yellow cornmeal |
1/2 cup sugar |
1 3/4 teaspoons salt |
1 teaspoon baking soda |
1 3/4 cups nonfat milk |
2 egg yolks, beaten |
10 turkey hot dogs |
8 -10 cups vegetable oil |
5 pairs of wooden chop sticks |
Directions:
1. Preheat oil to 375 degrees (use a deep fryer OR deep pot).
2. Combine flour, corn meal, sugar, salt and baking soda in a large bowl.
3. Combine the milk and egg yolks and add to dry ingredients.
4. Mix on high until batter is smooth.
5. Pat dry the hot dogs and stick the thin end of a chopstick half way into the hot dog.
6. Repeat with the remaining 9.
7. When oil has reached 375 dip the dogs, one at a time into the batter, turning slowly to get a nice even coat.
8. Hold the hot dog up by the stick and let some batter drip off.
9. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly.
10. If using a pot cook 3 or 4 dogs at a time, turning with forks to evenly brown-around 5 minutes.
11. If using a deep fryer use the lid to weigh down the dogs.
12. Drain on paper towels or a rack.
13. Repeat with remaining dogs.
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