These tasty Top dogs are a treat served with this zesty ranch sauce!
|1 Pkg||(375 g) Top Dogs® Original Wieners|
|1 1/4 cup||(310 mL) ranch dressing|
|1 tbsp||(15 mL) freshly ground pepper|
|3 tbsp||(45 mL) horseradish, prepared|
|1 tbsp||(15 mL) chives, chopped|
|1 cup||(250 mL) cornmeal|
|1 cup||(250 mL) flour|
|2 tbsp||(30 mL) sugar|
|4 tsp||(20 mL) baking powder|
|1 tbsp||(15 mL) salt|
|1 1/4 cup||(310 mL) milk|
|Vegetable oil for frying|
|5||12 inch (30 cm) skewers|
Prepare batter by sifting cornmeal, flour, sugar, baking powder and salt.
In another large bowl whisk eggs with milk.
Add wet ingredients to dry ingredients and whisk until completely combined.
Pat each hot dog dry with a paper towel.
Push each skewer into the center tip of each hot dog and insert until half way.
Bring enough oil in a large deep pot or skillet to 365 degrees.
Dip each skewer into batter shaking off any excess.
Dip each hot dog while holding skewer into oil and fry for 3 to 4 minutes or until golden brown and an internal temperature of 165 degrees is reached.
Place onto paper towel lined plate and repeat with remaining ingredients.
In a large bowl combine ranch dressing, pepper, horseradish and chives.
Mix well. Serve immediately.
Use any left over sauce as a dressing for salad or a veggie dip.
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