Ingredients
20
20 servings
- •1 quart oil for frying
- •20 wooden sticks
- •1 cup all-purpose flour
- •½ cup self-rising flour
- •¼ cup white sugar
- •1 teaspoon baking powder
- •¼ teaspoon baking soda
- •1 teaspoon salt
- •1 egg, beaten
- •1 ¼ cups buttermilk
- •2 tablespoons lard or shortening, melted
- •20 hot dogs
Instructions
- Heat the oil in a deep-fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
- In a large bowl, stir together the flour, self-rising flour, sugar, baking powder, baking soda and salt. Make a well in the center and add the egg, buttermilk and lard. Stir until smooth, then set aside to rest briefly.
- While the batter is resting, insert a stick up into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help the batter stick.
- Dip each hot dog into the batter and allow the excess to drip off. If the batter is not sticking, roll the hot dogs in a little bit of flour first. Fry a few at a time in the hot oil until golden brown and heated through, 5 to 6 minutes. If your hot dogs are very brown on the outside, and cold on the inside, your oil is too hot. Adjust temperature if needed.
Nutritional Facts
Per 20 servings
- Calories: 241
- Carbohydrate: 11g
- Fat: 19g
- Fiber: 0g
- Protein: 7g
- Sugar: 3g
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