Best Dagwood Dogs Recipes

Australian Dagwood Dogs image

Provided by Lynn Clay

Time 30m

Number Of Ingredients 12

Steps:

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.

Dagwood Dogs image

Provided by Carolyn Haas

Time 35m

Number Of Ingredients 10

Steps:

1. Cook hot dogs according to packet directions.
2. Mix flour, cornmeal, sugar, salt, pepper and bicarbonate of soda. Mix milk and eggs together, then stir into dry ingredients.
3. Heat oil in a saucepan, and dry hot dogs with paper towel, cut in half and insert skewers.
4. Coat each hot dog in batter. Cook several at a time in hot oil until golden brown, about 3-5 minutes. Turn as they're cooking. Drain and serve.