Dagwood Dogs

In Australia, a hot dog sausage on a stick, deep fried in batter, is known as a Dagwood Dog, Pluto Pup, or Dippy Dog, depending on region. Variants exist that use wheat-based or corn-based batters.

These are not to be confused with the British and Australian Battered Sav, a saveloy deep fried in a wheat-flour-based batter, as used for fish and chips, which generally does not contain cornmeal. In New Zealand and South Korea, a similar battered sausage on a stick is called a “hot dog”, whereas a “frankfurter” sausage in a long bun is referred to as an “American hot dog”

Dagwood Dog
Author:
Cuisine: Australian
Recipe type: Street Food
Serves: 8
Ingredients
  • ⅓ cup polenta (cornmeal)
  • 1¼ cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup caster sugar
  • 1 egg, lightly beaten
  • 1⅓ cups buttermilk
  • 8 frankfurters (hot dogs)
  • vegetable oil, to deep-fry
  • tomato sauce (ketchup) and American mustard, to serve
  • 8 x 20 cm wooden skewers.
Instructions
  1. Place polenta, 1 cup flour, bicarbonate of soda, baking powder, cayenne pepper (if using), sugar and ½ teaspoon salt in a bowl and stir to combine. Stir in egg, then, gradually stir in enough buttermilk to make a smooth, thick batter.
  2. Fill a deep-fryer or large saucepan ⅓ full with oil and heat over medium heat to 180°C.
  3. Place remaining ¼ cup flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter.
  4. Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden.
  5. Drain on paper towel.
  6. Thread corn dogs onto skewers and serve immediately with tomato sauce and mustard.
Notes
If you can fit them into your fryer, the frankfurters can be threaded onto the skewers before flouring and coating with batter.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: