Ingredients
3 cups pancake mix
1 cup yellow cornmeal
1 whole egg, beaten
10 oz soda water, cold
4 pcs hot dogs, jumbo size
canola oil, for frying, with extra if needed
tomato ketchup and mustard sauces
Preparation
Combine the flour and cornmeal into your large mixing bowl. Stir to combine.
Gradually add your beaten eggs and water, until it forms a smooth batter.
Transfer the batter to a chilled area, covered, and allow it to rest for at least an hour.
Heat about three inches of canola oil in a deep saucepan to about 375 degrees F.
While your oil is warming to frying temperature, begin skewering your hot dogs with skewer sticks. Insert sticks about ⅔ of the way into each hotdog.
Get a tall glass and pour in your batter. This makes it easier to coat your hot dogs.
Dunk each hot dog into the batter and then carefully drop each into the hot oil. Allow the batter to coat the entire hotdogs and drip any excess batter.
Let them cook for about two to three minutes or until the outside is a deep golden brown color.
Repeat this process for the remaining hot dogs.
Use your tongs to get your hot dogs off the deep saucepan. Make sure to strain out the remaining oils before serving.
Serve warm with ketchup and mustard dipping sauces.
