To serve this fairground treat as a fun appetizer, cut the hotdogs into four or six pieces and serve with ballpark mustard as a dip. You can find nitrate-free hotdogs in the organic section of the grocery store or at specialty food shops. You will need about 1/4-inch (5 mm) thick wooden skewers, cut in 6-inch (15 cm) lengths.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In large bowl, whisk together 1 cup of the flour, cornmeal, baking powder, sugar, baking soda, salt and cayenne pepper. Whisk together eggs, beer and buttermilk; whisk into dry ingredients. Set aside.Pour enough oil into deep-fryer or Dutch oven to come 2 inches (5 cm) up side. Heat until deep-fryer thermometer registers 375ºF (190ºC).
Meanwhile, in bowl, toss hotdogs in remaining flour until coated. Insert thick wooden skewer two-thirds of the way into each for handle; tap off excess flour.
Pour batter into tall glass; dip hotdogs into batter to coat, adding 1 to 2 tbsp water if too thick. Gently add hotdogs to oil; deep-fry, in batches and turning halfway through, until golden brown, about 3 minutes. Drain on rack.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 406 mg
- Sugars 1 g
- Protein 6 g
- Calories 228.0
- Total fat 16 g
- Potassium 43 mg
- Cholesterol 43 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
%RDI
- Iron 5.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 1.0
