Description
The best way to describe this snack is to say that they are the Aussie version of corn dogs.
Ingredients
- 1 quart oil for frying
- 20 wooden sticks
- 1 cup all-purpose flour
- ½ cup self-rising flour
- ¼ cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 egg, beaten
- 1 ¼ cups buttermilk
- 2 tablespoons lard or shortening, melted
- 20 hot dogs
Instructions
- Heat the oil in a deep-fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
- In a large bowl
- stir together the flour
- self-rising flour
- sugar
- baking powder
- baking soda and salt. Make a well in the center and add the egg
- buttermilk and lard. Stir until smooth
- then set aside to rest briefly.
- While the batter is resting
- insert a stick up into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help the batter stick.
- Dip each hot dog into the batter and allow the excess to drip off. If the batter is not sticking
- roll the hot dogs in a little bit of flour first. Fry a few at a time in the hot oil until golden brown and heated through
- 5 to 6 minutes. If your hot dogs are very brown on the outside
- and cold on the inside
- your oil is too hot. Adjust temperature if needed.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 20