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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
16 (8-inch) wooden sticks, divided |
8 hot dogs |
2 baking potatoes, cut into 1/2-inch cubes (about 3/4 pound) |
3/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 large egg |
1/2 cup milk |
1 tablespoon vegetable oil |
peanut oil |
Directions:
1. Insert a stick into each hot dog, leaving about a 3-inch handle; set aside.
2. Thread potatoes onto remaining sticks.
3. Whisk together flour and next 5 ingredients; pour into a tall glass.
4. Pour peanut oil to a depth of 1 1/2 inches into a large skillet; heat to 350°.
5. Dip hot dogs in batter, covering well.
6. Fry hot dogs and potatoes, in batches, 4 to 5 minutes or until golden brown. Serve with mustard or ketchup.
7. Note: Substitute 1 (8-ounce) package hush puppy mix and 3/4 cup milk or 1 (8 1/2-ounce) package corn muffin mix, 1 large egg, and 1/3 cup milk for flour through vegetable oil.
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