In a medium bowl combine, combine polenta, flour, chicken spice, paprika, pepper, sugar, salt and baking powder. Stir in eggs and milk
Cut the hotdog in half to make a ‘mini’ sized hotdog. Insert skewer about ¾ into the hotdog. Roll hotdogs in batter until well coated.
Preheat oil in a deep saucepan over medium heat.
Deep fry hotdogs 2 to 3 at a time until lightly browned. Drain excess oil onto paper towel.
Serve with tomato sauce and mustard
Ingredients
Directions
In a medium bowl combine, combine polenta, flour, chicken spice, paprika, pepper, sugar, salt and baking powder. Stir in eggs and milk
Cut the hotdog in half to make a ‘mini’ sized hotdog. Insert skewer about ¾ into the hotdog. Roll hotdogs in batter until well coated.
Preheat oil in a deep saucepan over medium heat.
Deep fry hotdogs 2 to 3 at a time until lightly browned. Drain excess oil onto paper towel.
Serve with tomato sauce and mustard