In Australia, a hot dog sausage on a stick, deep fried in batter, is known as a Dagwood Dog, Pluto Pup, or Dippy Dog, depending on region. Variants exist that use wheat-based or corn-based batters.
These are not to be confused with the British and Australian Battered Sav, a saveloy deep fried in a wheat-flour-based batter, as used for fish and chips, which generally does not contain polenta (cornmeal). In New Zealand and South Korea, a similar battered sausage on a stick is called a “hot dog”, whereas a “frankfurter” sausage in a long bun is referred to as an “American hot dog”
- ⅓ cup polenta
- 1¼ cups plain flour (all-purpose flour)
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- ¼ teaspoon cayenne pepper, optional
- ¼ cup caster sugar
- 1 egg, lightly beaten
- 1⅓ cups buttermilk
- 8 frankfurters , (hot dogs)
- vegetable oil, to deep-fry
For serving :
- 1 cup tomato ketchup, more or less, to taste
- 1 cup American mustard, more or less, to taste
- 8 x 20 cm wooden skewers
- Place polenta, 1 cup flour, bicarbonate of soda, baking powder, cayenne pepper (if using), sugar and ½ teaspoon salt in a bowl and stir to combine. Stir in egg, then, gradually stir in enough buttermilk to make a smooth, thick batter.
- Fill a deep-fryer or large saucepan ⅓ full with oil and heat over medium heat to 180°C. (350°F).
- Place remaining ¼ cup flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, holding one end of the hot dog with tongs, coat liberally in batter.
- Gently drop into oil and fry for 4 minutes, turning halfway, or until crisp and golden.
- Drain on paper towel.
- Thread corn dogs onto skewers and serve immediately with tomato ketchup and mustard.
- If you can fit them into your fryer, the frankfurters can be threaded onto the skewers before flouring and coating with batter.