Dagwood Dogs Recipes

AUSTRALIAN DAGWOOD DOGS

Steps:

• 1. Place polenta, 1 cup flour, baking soda, baking powder, cayenne pepper (if using), sugar and ½ teaspoon salt in a bowl and stir to combine. Stir in egg, then, gradually stir in enough buttermilk to make a smooth, thick batter.
• 2. Fill a deep-fryer or large saucepan ⅓ full with oil and heat over medium heat to 180°C.
• 3. Place remaining ¼ cup flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter.
• 4. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden.
• 5. Drain on paper towel.
• 6. Thread corn dogs onto skewers and serve immediately with ketchup and mustard.
• 7. If you can fit them into your fryer, the frankfurters can be threaded onto the skewers before flouring and coating with batter.

DAGWOOD DOGS

Steps:

• 1. Cook hot dogs according to packet directions.
• 2. Mix flour, cornmeal, sugar, salt, pepper and bicarbonate of soda. Mix milk and eggs together, then stir into dry ingredients.
• 3. Heat oil in a saucepan, and dry hot dogs with paper towel, cut in half and insert skewers.
• 4. Coat each hot dog in batter. Cook several at a time in hot oil until golden brown, about 3-5 minutes. Turn as they're cooking. Drain and serve.