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Hot dog in batter

Ashley Harrison


  • 8 thick skewers
  • 8 saveloys or frankfurts
  • plain flour
  • oil for deep frying
  • Ingredients for batter:
  • 1/4 cup (60 ml) self-raising flour
  • 2 tbsp (30 ml) plain flour
  • 1/4 tsp (1 ml) bicarbonate of soda
  • 1/2 cup (125 ml) water
  • 1 egg, lightly beaten
  • Insert skewers through frankfurts or saveloys lengthways, leaving about 8cm protruding at one end for a handle.
  • Dust frankfurts or saveloys lightly with flour.
  • To make batter:
  • Place flour, bicarb.soda, water, and egg in a food processer or blender.
  • Process mixture for 10 seconds or until all ingredients are combined and mixture is free of lumps.
  • Transfer mixture to a bowl.
  • Heat oil to moderately hot in a deep heavy-based pan.
  • Holding the end of the skewers, dip the frankfurts or saveolys one or two at a time into the batter.
  • Use a spoon if necessary to coat the frankfurts or saveloys completely; drain off any excess batter.
  • Holding skewer ends, gently lower battered frankfurts or saveloys into oil.
  • Hold for a few seconds until they float unaided.
  • Cook for 1 minute or until golden and crisp.
  • Carefully remove from the oil with tongs and drain on kitchen hand towel.
  • Do this till all of them are finished then repeat the process.
  • Serve with tomato sauce with chips and a cool drink.

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