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 | Vegetable oil for deep frying
Batter:
1 cup
(250mL)
Robin Hood® All Purpose Flour
2/3 cup
(150mL)
cornmeal
1/4 cup
(50mL)
sugar
1 ½ tsp
(7mL)
baking powder
1 tsp
(5mL)
salt
1/2 tsp
(2mL)
baking soda
1/4 tsp
(1mL)
cayenne pepper, or to taste
1 egg, beaten
1¼ cups
(300mL)
buttermilk
6 hot dogs, halved lengthwise
12 Bick’s® Sandwich Savers® 50% Less Salt Pickles, drained and patted dry.
| | 1.
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.
2.
Whisk together all ingredients for batter in a medium bowl.
3.
Wrap hot dog halves with pickles and secure at each end with a toothpick.
4.
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.
5.
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
Makes: 12
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