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australian dagwood dogs

(1 rating)
Recipe by
Lynn Clay
Portland, OR

These are like Pronto Pups and Corn Dogs in the US.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 15 Min
method Deep Fry

Ingredients For australian dagwood dogs

  • 1/3 c
    cornmeal
  • 1 1/4 c
    flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/4 c
    caster sugar
  • 1/4 tsp
    cayenne pepper (optional)
  • 1
    egg, lightly beaten
  • 1 1/3 c
    buttermilk
  • 8
    hot dogs
  • vegetable oil to deep fry
  • ketchup and mustard, to serve
  • 8 x 20 cm wooden skewers.

How To Make australian dagwood dogs

  • 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.

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