Deep-Fried Hot Dogs
Serve with hot sauce, honey mustard, or ketchup.
Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 1 tsp. baking soda
- 1 cup all-purpose flour
- 2 Tbsp. plus 4 cups vegetable oil, divided
- ½ tsp. ground black pepper
- ½ tsp. cayenne pepper
- 1 cup soda water
- 12 hot dogs, cut into 2" pieces
- ¼ cup cornstarch
- Sift the baking soda into the flour. Stir in 2 tablespoons oil, black pepper, and cayenne pepper.
- Slowly add the soda water until you have a batter similar in texture to pancake batter. Allow the batter to rest in the refrigerator for 30 minutes before using.
- Dust the hot dogs lightly with cornstarch. Place a skewer or stick through each wiener and place on a serving tray at the table.
- Add the remaining oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
- Invite guests to coat the hot dogs in the batter and cook in the hot oil until the batter turns golden brown. Drain on paper towels if desired.