Pickles never met a hot dog they didn’t like! This super savory hot dog has street flair served up loaded with pickle chips and classic mustard!
| 1 Pkg | Maple Leaf® Canadian CraftTM Montreal Style Smoked Meat Wieners |
| 5 | hot dog buns, split |
| 2 cups | (500 mL) dill pickles, drained and sliced to ¼ inch (5 mm) thickness |
| 1/2 cup | (125 mL) flour |
| 1/2 cup | (125 mL) water |
| 1 tbsp | (15 mL) montreal style smoked dry seasoning |
| 1 tsp | (5 mL) paprika |
| 1/4 tsp | (1.25 mL) cayenne pepper |
| Salt | |
| Pepper | |
| Oil for frying | |
| Mustard |
Heat 1 to 2 inches of vegetable oil in a large deep skillet or pot until it reaches 375 degrees.
In a large bowl whisk flour and seasonings.
Add water and whisk until well combined and smooth.
Add half the pickles to batter.
Using a slotted spoon remove from batter and drop into oil one at a time.
Fry until golden brown, about 1 minute.
Remove onto paper towel lined plate and continue until all the remaining pickles are fried.
Bring a large pot of water to a boil. Add hot dogs to water and reduce to a simmer.
Cook hot dogs for 4 to 5 minutes.
Remove onto paper towel lined plate.
Assemble hot dogs by Placing each hot dog onto bun.
Divide pickle chips among 5 hot dogs.
Drizzle with mustard.
Serve immediately.
Alternatively BBQ hot dogs and buns.
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