The best way to describe this snack is to say that they are the Aussie version of corn dogs.

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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

241 calories; 6.96 g protein; 11.18 g carbohydrates; 18.59 g fat; 33.63 mg cholesterol; 719.78 mg sodium.Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

04/13/2008
The crust was really good! You have to keep turning or they burn easily. Thanks for the interesting lunch!
(5)

Most helpful critical review

08/23/2010
These were quite good! I'm not a fan of cornbread so I was looking for a battered hotdog recipe that didn't have the corn bread batter. For this I didn't have any self rising flour but it worked fine with just using all-purpose flour. Everything else I left the same. I just wanted to use one package of hotdogs so I changed the yield to 8 and there was still a little batter left over. I ended up cutting the hotdogs into 4 pieces and skewering them with toothpicks. The batter was a little runny so I had to add about an extra 1/4 cup of flour to thicken it and I also dipped the hotdogs in flour before dipping them in the batter. that really helps the batter stick fairly well to the hotdogs. I will definitely make these again!!
(1)
6 Ratings
  • 5 Rating Star 5
  • 4 Rating Star 1
04/13/2008
The crust was really good! You have to keep turning or they burn easily. Thanks for the interesting lunch!
(5)
05/23/2012
these are so good! I chose to make them a little healthier. I baked them in the oven. Heres what I did: 1.mix everything expect oil wood stick and hotdogs (use only 8 hotdogs). Follow step2. Cut hot dogs into thirds. 2.Spray cup cake tins with non stick sprayor line with paper lined muffin cups. Scoop batter into the cups. Place 1/3 hot dog into each muffin. 3.Bake at 400 until golden brown. Serve right away.
(3)
02/04/2009
these snacks are really good. they are easy to make and they taste incredible. try it out you wont be able to stop eating them. what do you have to lose?
(2)
08/23/2010
These were quite good! I'm not a fan of cornbread so I was looking for a battered hotdog recipe that didn't have the corn bread batter. For this I didn't have any self rising flour but it worked fine with just using all-purpose flour. Everything else I left the same. I just wanted to use one package of hotdogs so I changed the yield to 8 and there was still a little batter left over. I ended up cutting the hotdogs into 4 pieces and skewering them with toothpicks. The batter was a little runny so I had to add about an extra 1/4 cup of flour to thicken it and I also dipped the hotdogs in flour before dipping them in the batter. that really helps the batter stick fairly well to the hotdogs. I will definitely make these again!!
(1)
11/21/2012
these came out great.Daughter and husband both really liked them. I used Lil Smokies and made mini dogs.
02/02/2015
If you are wondering what Pluto Dogs taste like I can describe it in Texas terms...it is a fried kolache that looks like a corn dog.