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Ryedogs
(corndogs without corn)
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Recipe ingredients
Pumpernickel Rye meal 2/3 cup
Arrowroot flour
or
corn starch
or
wheat flour
2/3 cup
Soda 2 teaspoons
Citric acid crystals
or
Cream of tartar
1 teaspoon

4 teaspoons
Knuckle Donnys seasoning
or
Steak seasoning of your choice
1 tablespoon
Black pepper
or
ground Cayenne
or
ground Habañero
1/2 teaspoon

1/4 teaspoon

1/8 teaspoon
Large eggs three (3)
Milk or Soy Milk 1/4 cup
Frankfurters (hot dogs) One package (10 ea.)
Canola or peanut oil one or two quarts.

Blend the dry ingredients with a fork, in a three to five quart, straight sided pan or bowl.   Add eggs and milk, continuing to stir with fork until batter is well mixed.   The batter should be thick, smooth, and sticky. If it seems too thick, stir in little more milk (or soy milk) but be careful not to get it too thin.   Grab a hot dog with a pair of tongs, dip it in the batter, wallow it around, lift it out (don't let it drip too much, excess batter on the dog is a real culinary bonus) and drop it in a skillet of hot vegetable oil.   Remember that the hot dog is already cooked so it's ready as soon as the batter looks nicely done.   Serve with catsup or your favorite mustard.   This is good stuff ya'll.

For a nice variation, use fully cooked cocktail sausages in place of the hot dogs.
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