for 4 people

Batter

200 g	white flour
¼ tsp	salt
1 ½ tbsp	sugar
1 parcel	dry yeast (approx. 7 g)
2 ½ dl	water

Hot dogs

8	frankfurter sausages
8	wooden skewers
16 slice	melted cheese
80 g	panko breadcrumbs

To deep-fry

oil, for deep-frying

To serve

40 g	ketchup
40 g	mayonnaise

How it's done

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.

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