Mini Festival Corn Dogs with Reggae Jammin’ Chicken Frankfurters
Ingredients
- 1 (12 pack) Reggae Jammin’ Chicken Frankfurters
- 2 cups Jamaican festival mix (any brand of choice)
- 2 cups water
- 1 tbsp vanilla
- 2 cups vegetable oil, for frying
- Honey mustard and ketchup to serve
Equipment
- Small deep dutch pot/ small wok
- Wooden skewers
Instructions
- Thoroughly dry Reggae Jammin’ Chicken Franks using a paper towel.
- Cut each frank in half then insert half the skewer into the cut end.
- In a large bowl, whisk together festival mix with enough water to make it into a thick batter.
- Pour batter into a tall mug or glass for dipping.
- Heat the pot and then pour in your vegetable oil.
- Dip each frank into the batter until it’s completely coated. Slightly turn the frank remove excess batter.
- Lower the battered frank into the hot oil (along with the skewer).
- Fry the corn dog only until golden brown, about 1 minute.
- Quickly transfer to a fine meshed splatter guard or paper towel lined plate so that the corn dogs begin to crisp and drain excess excess oil.
- Repeat the breading and frying process with the remaining franks.
- Serve immediately along with your favourite condiments for dipping!
- (Makes 24).
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