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This time, the beer isn’t for drinking and it won’t even be tasted. It acts as a magic ingredient in making the batter surrounding these mini franks puffy and golden. Yield: serves 12 as an appetizer
1 cup cornmeal
1 cup flour
1 tablespoon Haddar Baking Powder
1 cup cold beer (any type of beer will work)
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon chili powder
oil, for frying
1–2 (9-ounce) packages cocktail franks
In a medium bowl, combine cornmeal, flour, baking powder, beer, eggs, and seasoning.
Heat oil in a saucepan over medium-high heat. When hot, place each hot dog on a skewer to dip into the batter, fully coating. Drop hot dog in oil (you should be able to fry about four to five hot dogs at a time). Fry until lightly golden all over, about two minutes.
Remove hot dogs from oil using a slotted spoon or tongs, and transfer to a paper-towel-lined plate. Serve alongside a variety of mustards.
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