French Fries Covered Hot Dog

French Fries Covered Hot Dog


Ingredients:
One hotdog
One large russet burbank potato
Plenty of oil for deep frying

For the batter:
100gms of plain flour
75gms of cornmeal
1 egg
2 teaspoons of sugar
half a cup of milk
Method:


Find yourself a russet burbank potato, about the length of a hotdog.










Peel the potato then slice into french fries in a mandolin slicer (or do it by hand). Set aside.


Mix together the dry batter ingredients, add the egg and the milk. Mix to a thick paste, adding more milk if it is too dry: you’re aiming at the batter being thick and sticky rather than runny like a real corn dog batter, slightly more viscous than a dough. Set aside.

Fry the french fries in oil until golden. Remove from the oil onto a paper towel.

Coat the hotdog in the batter, then glue the french fries to the dog as best you can. Drop this monstrosity back into the boiling oil and fry until the french fries begin to brown.