Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
20
Yield:
20 pups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 7g; carbohydrates 11.2g; fat 18.6g; cholesterol 33.6mg; sodium 719.8mg. Full Nutrition
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