With Justin Scheihing
1 cup Standard Flour
2/3 cup Yellow corn meal (or instant polenta)
1/4 cup White sugar
1 1/2tsp Baking powder
1 tsp Salt
2 Tbsp Bacon drippings (or veg. oil, or melted butter)
1 egg (beaten)
1 1/4 cup Buttermilk
1/2 tsp Baking soda
6 Hotdogs (all beef)
Oil for deep frying
1. Heat oil in a heavy deep pot to 185C.
2. In a large bowl, stir together the flour, cornmeal (or polenta), sugar, baking powder, and salt. Stir in melted bacon fat (or oil, or butter). Make a well in the centre, and pour in the egg, buttermilk, and baking soda. Mix until smooth and totally blended, add a little water if too thick.
3. Pat the hot dogs dry with a paper towel so the batter will stick. Insert a skewer into the end of the hotdogs. Dip the hot dogs in the batter one at a time, deep fry immediately until desired brownness, drain on paper towels and serve.
Cut hotdogs into smaller pieces, this makes it easier for kids to eat and also means you will have to use less oil to fry.
(Broadcast 31 October 2012)