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Franks & Sausages
Mini Festival Corn Dogs with Reggae Jammin’ Chicken Frankfurters
Mini Festival Corn Dogs with Reggae Jammin’ Chicken Frankfurters
recipe by:
The Best Dressed Chicken
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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