Damn, Dagwood Dawgs!


I never had Dagwood Dogs at the Ekka! I can remember eating them, less then a handful of times in my life, at random places – a carnival, a fair, a dodgy food van! But my version of this dish is a little bit special!! I’ve used Polenta and Parmesan, so there is texture and taste! And Polenta is healthy right???!!!!!

I don’t have deep fryer so had to fry it in my frypan, which didn’t give it the lovely round edge shape it’s supposed to have, still tasty though, and tastes just like the one you get at the carnival!

Traditionally with hot dogs/frankfurters but I also used some gourmet sausages too. Just make sure you cook them first!

Adapted from Diner by Adam Levins

1 cup polenta or cornmeal
1 cup plain flour
1/4 cup flour put aside
1/4 cup sugar
1/4 cup Parmesan
4 tsp baking powder
¼ tsp cayenne pepper
1 egg, lightly beaten
1 cup milk
8 hot dogs (frankfurts)
vegetable oil, to deep-fry
8 x 20 cm wooden skewers
tomato sauce (ketchup) and American mustard, to serve

Pat the frankfurters dry on a paper towel and put aside.

1. Add all the dry ingredients together in a large deep mixing bowl – Place polenta, 1 cup flour, bicarbonate of soda, baking powder, parmesan, cayenne pepper, sugar and ½ tsp salt in a bowl and stir to combine.
2. Stir in egg, then, gradually stir in enough milk to make a smooth, thick batter.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Place remaining 1/4 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. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden. Drain on paper towel.

Thread corn dogs onto skewers leaving approx 5cm sticking out one end. Serve immediately with tomato sauce and mustard.



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