|Vegetable oil for deep frying|
Robin Hood® All Purpose Flour
1 ½ tsp
cayenne pepper, or to taste
1 egg, beaten
6 hot dogs, halved lengthwise
12 Bick’s® Sandwich Savers® 50% Less Salt Pickles, drained and patted dry.
Heat oil in a deep pot over medium heat to 375°F (190°C).|
Do not fill the oil more than halfway up the side of the pot.
Whisk together all ingredients for batter in a medium bowl.
Wrap hot dog halves with pickles and secure at each end with a toothpick.
Dip in batter, shake off excess and carefully place in hot oil. Fry in batches, 2 at a time, for 1-2 minutes, or until golden on each side.
Remove to a paper towel lined plate. Continue with remaining hot dogs. When cool, carefully remove toothpicks and serve.
|Preparation Time: 20 minutes|
Cooking Time: 15 minutes