Beer Battered Hot Dog Nuggets Food

BEER BATTERED HOT DOG NUGGETS

Steps:

• In a bowl, mix the flour, egg yolks, salt, oil, and beer.
• Whisk until smooth.
• Let rest as long as possible - even overnight in the fridge.
• When ready to assembly the hot dogs, whisk the egg whites to stiff medium peaks in a bowl.
• Carefully fold the egg whites into the beer batter.
• Split each hot dog in half but DO NOT cut all the way through.
• Spread mustard in the cut and then stuff with cheese.
• Do not overstuff, but make sure there is an ample amount of cheese in each hot dog.
• Cut each hot dog into four chunks, and roll each piece in flour - then dip in the beer batter.
• Deep fry the chunks in oil that has reached 350 degrees.
• Cook until golden brown, approximately 3-5 minutes.
• Serve with extra mustard, ketchup, and relish.

HOT DOGS COOKED IN BEER

Steps:

• Boil hot dogs for 5 minutes in beer till heated through and plump.
• Place in buns and top as you wish.

CRISPY, BATTERED CHICKEN NUGGETS

Steps:

• Instructions.
• Fill fryer or heavy bottomed pot with at least 2 inches of peanut oil. Bring to 350 degrees F.
• Combine remaining ingredients except chicken in a medium bowl and whisk until smooth.
• Add chicken and toss to coat. Let sit in fridge while oil heats up (10 minutes).
• When oil is ready fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from fryer and let drain on a paper towel lined plate.
• Enjoy!

BATTERED SAVELOYS (HOT DOGS OR FRANKFURTERS)

Steps:

• Poke wooden skewers through center of saveloys lengthwise, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour.
• To make batter, place flours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl.
• Heat oil to moderately hot in a deep heavy based pan. Holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely. Drain off excess batter. Holding skewer ends, gently lower battered saveloys into the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1-2 minutes or until golden. Carefully remove from oil with tongs and drain on paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy in batter and repeat the process (double batter them).
• Enjoy with ketchup and mustard.