Yup. It’s technically just a recipe for hot dogs.
I’m always on the lookout for finger foods for when I have people over, and I’ve got company this weekend for a mini
Super Bowl Professional Football World Championship Event Party. My original intent was to wrap cocktail franks with some dough, shape them like footballs, and finish with strips of dough to make it look like the actual footballs laces.
Not only did that not pan out the first time, but it was a lot of work that I just did not want to do again. Like ever again.
Instead, I worked with a basic beer batter recipe to fry these up, eat these up and later, went to the gym to run these off. Cause you really can’t live on this stuff. There’s a whole Healthy Appetite section for that stuff right on my dashboard up top.
2 cups all-purpose flour*
1 tbsp. baking powder
1 tbsp. ground mustard
1 tbsp. cayenne pepper or chili powder
1 tbsp. onion powder
1/2 tsp. salt
1 cup cold beer
2 large eggs
2 tbsp. honey
2 tbsp. granulated sugar**
1 package cocktail franks or several hot dogs cut into bite size
*This recipe is for a basic bread. If you are looking for a corn dog, use 1 cup of flour and 1 cup of cornmeal, instead of 2 cups of flour
**Another tip is to replace the regular sugar in the batter with brown sugar, if you want to give it the whole baked beans taste too.
Heat the oven to about 300 degrees and put in a baking sheet. You’re going to be doing batches of these, so the oven will keep them warm. Keep an eye on the ones that are warming though. If they are burning, turn the temperature down in the oven. If you forget to do that, I always just put the word cajun in front of burned stuff.
Pour the oil in a dutch oven or a pot or a deep fat fryer. As the oil heats, whisk the cornmeal, flour, baking powder, ground mustard, chili powder, onion powder and salt in one bowl. In another bowl, whisk the eggs, beer, honey and sugar together.
Add the dry mixture to the wet mixture, and you’ve got a beer batter.
Once the oil is at 350 degrees, dip the franks or hot dog pieces into the batter, then drop them in the oil to crisp. You will have to use a wooden spoon or metal strainer to flip some of them over or hold them down so that they fry evenly. Once they are golden brown, drain them on a paper towel covered plate, then transfer them to the oven to stay hot.
It very important to only cook a few at a time so you don’t lower the temperature of the oil with overcrowding. The other reason is that you don’t want 20 pieces of beer battered hot dogs in the pan forming some sort of super fried cocktail frank funnel cake looking thing.
That sounds amazing!
Some other time, some other time…
Once you’re done, you can serve these with whatever you use on your hot dogs. I combined a cup of yellow mustard with a chipotle pepper, a dash of salt and pepper, and processed it. There you have it: easy chipotle mustard.
That’s it. Like, all of it. And you can do this in advance and heat them right up in the oven.