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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 16 |
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No need to have skewers for these! Leftover batter can be refrigerated and used for a couple of days. One son likes them better made with the leftover batter. I have never cooked a whole pack of hot dogs in one session, so I don't know how long that would take. Cooking time is estimated for one serving. Recipe from The Southern Living Cookbook. Update: there was a question about the two listed amounts of sugar. The recipe is correct as shown. I put 1 T plus 1 tsp of sugar in the batter. Ingredients:
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup cornmeal |
1 tablespoon sugar |
1 teaspoon sugar |
1 egg |
1 -1 1/4 cup buttermilk |
1/2 teaspoon baking soda |
8 -10 hot dogs (each cut into 6 or 8 pieces) |
peanut oil (for frying) |
Directions:
1. In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar.
2. In a small bowl, combine the egg and buttermilk.
3. Add wet ingredients to the dry ones.
4. Add 1/4 cup buttermilk if batter is too stiff.
5. Immerse 6 or 8 hot dog pieces at the time in the batter.
6. In a small skillet, heat about 1 inch of oil to medium high.
7. Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil.
8. Fry until golden brown on both sides. You might have to adjust the temperature of the oil to keep it cooking but not burning.
9. Drain on paper towels.
10. Continue frying in small batches.
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