Ingredients:
Hotdogs
Wooden skewers
Cornflour ~ for dusting
Oil ~ for deep-frying
Tomato sauce ~ for dipping
Batter:
1 cup plain flour
1¼ cup cornmeal
1½ cup of milk
1 tsp baking soda
1 egg ~ lightly beaten
1 tsp salt
¼ cup sugar
Directions:
- Insert wooden skewers through each hotdog, leaving some of the skewer sticking out for a handle. Dust the hotdogs with a little cornflour.
- Make the batter, sift the flour & baking soda into a large bowl, stir in the cornmeal, sugar, salt and make a well in the centre. Gradually add the combined egg and 1½ cup of milk, whisking to make a smooth, lump-free batter
- Heat oil in a deep heavy-based pan. Dip the hotdogs into the batter a few at a time; drain off the excess batter. Using tongs, gently lower the hotdogs into the oil. Cook over medium-high heat for 1-2 minutes or until golden & crisp & heated through. Carefully removes from the oil. Drain on crumpled paper towels & keep warm. Repeat with the remaining hotdogs. Serve with tomato sauce.
No comments:
Post a Comment