We like these hot dogs because they are uncured, with no nitrates/nitrites added. This recipe is adapted from a recipe by Abeles & Heymann and Koshermoms.com. A super snack for Superbowl celebrations.
1 package of mini franks such as Abeles and Heymann
½ to 1 bottle (32 ounces) canola oil for frying
1-cup all-purpose flour, plus more for coating
½ cup cornstarch
½ teaspoon kosher salt
3 teaspoons sugar
2 teaspoons baking powder
12 ounces of your favorite beer
Mix the flour, cornstarch, salt, sugar and baking powder in a bowl. Add beer, whisking just until a smooth batter forms, making sure to get all the lumps out. Refrigerate batter for 30 minutes.
Heat oil to 350 in a deep fryer or a deep heavy bottomed pot. Use enough oil to cover the mini hot dogs by 1”.
Lightly coat the mini franks in flour. Using a large skewer, dip the flour-coated franks into the beer batter, and then drop into the fryer. Using the skewer, flip the franks around in the oil so they do not stick to the bottom of the fryer. Only fry a few franks at a time, turn the franks in the oil occasionally to ensure they are cooked evenly. Repeat the process until the entire package is fried. Lay beer battered franks on paper towels to drain.
Honey Mustard Dipping Sauce
1 part honey
1 part dark brown sugar
2 parts spicy brown mustard
Mix together till combined
1 package of these mini hot dogs weighs 10 ounces – about 6-8 servings - as an appetizerAdd a comment