Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Hot dogs
To deep-fry
To serve
How it's done
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Batter
In a bowl, mix the flour with all the other ingredients up to and including the yeast, make a well in the centre. Gradually pour the water into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to rise at room temperature for approx. 1 hr.
Hot dogs
Thread the sausages lengthwise onto the wooden skewers. Wrap each one in two slices of cheese. Transfer the batter to a tall container, dip the skewers into the batter. Empty the panko breadcrumbs into a shallow dish, roll the skewers in the breadcrumbs, press down gently on the crumb coating.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 180 °C. Lower the hot dogs into the oil in batches using a slotted spoon, deep-fry for approx. 5 mins. Remove and drain on paper towels.
To serve
Transfer the ketchup and mayonnaise into two small disposable piping bags, cut the tip off each, use to garnish the hot dogs.
| Tip: | For a quicker method, combine the ketchup and mayonnaise, serve with the hot dogs. |
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How-tos
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