|per 100 g||Total Recipe|
|Gross weight||100 g||767 g|
|Energy||941 kJ / 225 kcal||7216 kJ / 1726 kcal|
|Sat. fat||4 g||24 g|
|Unsat. fat||4 g||29 g|
|Fibre||2 g||9 g|
|Salt||426 mg||3268 mg|
340 gHot dog sausage
165 mlFresh whole milk
90 gCorn flour, whole-grain, yellow
70 gWhite Flour
10 gBaking powder
767 gTotal recipe weight
Heat the oil to 180 °C / 356 °F.
Cut the hot dogs in halves to create mini hot dogs and pierce the wooden skewers into them lengthwise. Set a side for later.
Mix the dry ingredients in a mixing bowl and separately mix the egg with milk. Now mix them together using the whisk until it becomes a smooth batter. Place the batter in a tall glass for easy dipping.
Dip the hot dogs in the batter until completely covered and submerge in the hot oil with the stick sticking out. Fry until golden brown. Drain off the excess oil and the corn dogs are ready to serve!!!!