Dagwood Dog
The Quirky Foodster Team
Ingredients
- Frankfurters (hot dog sausages) — 6 sausages
- Self-raising flour — 200 g (1 2/3 cups)
- Cornflour (cornstarch) — 30 g (1/4 cup)
- Milk — 250 ml (1 cup)
- Egg — 1 large
- Salt — 1/2 tsp
- Vegetable oil, for deep-frying — 1 litre (4 cups)
- Wooden skewers — 6 skewers
- Tomato sauce (ketchup), for serving - as needed
Method
- Pat the frankfurters dry and insert a wooden skewer into each, leaving enough exposed for a handle.
- In a mixing bowl, whisk together self-raising flour, cornflour, and salt.
- Add milk and egg, whisking until a smooth, thick batter forms. Pour the batter into a tall jug or glass for easy dipping.
- Heat vegetable oil in a deep fryer or large pot to 180°C (355°F).
- Dip each skewered frankfurter into the batter, turning to coat evenly and thickly.
- Carefully lower into the hot oil and fry for 4-5 minutes, turning occasionally, until deep golden brown.
- Drain on paper towel briefly, then generously coat with tomato sauce before serving.
Introduction: The Dagwood Dog, Australia’s version of the corn dog, is a beloved fixture at agricultural shows, carnivals, and fairgrounds across the country.
Cultural Background: The Dagwood Dog, Australia’s version of the corn dog, is a beloved fixture at agricultural shows, carnivals, and fairgrounds across the country. A battered and deep-fried sausage on a stick, generously coated in tomato sauce, it’s synonymous with a fun day out at the Royal Easter Show and similar events.
Tips: Pat the sausages very dry before battering so the batter adheres properly. Use a tall glass for dipping to ensure the batter coats the full length of the sausage.
Variations: Add a pinch of paprika or garlic powder to the batter for extra flavour. Serve with mustard as well as tomato sauce for a variation on the classic topping.
Storage: Best eaten fresh; not recommended for storing due to significant texture loss.
Reheating: Reheat in an oven at 200°C (390°F) for 8-10 minutes to help restore some crispness.
Nutrition: Calories: 340 kcal | Protein: 12 g | Carbs: 30 g | Fat: 19 g | Sodium: 680 mg
FAQs:
Q: What’s the difference between a Dagwood Dog and a corn dog?
A: They’re very similar; the Dagwood Dog uses a plain flour-based batter rather than the cornmeal batter typical of American corn dogs.
Q: Can I air-fry these instead of deep-frying?
A: Deep-frying is traditional and gives the best texture, though air-frying can work with a light oil spray, yielding a less crisp result.
- Frankfurters (hot dog sausages) — 6 sausages
- Self-raising flour — 200 g (1 2/3 cups)
- Cornflour (cornstarch) — 30 g (1/4 cup)
- Milk — 250 ml (1 cup)
- Egg — 1 large
- Salt — 1/2 tsp
- Vegetable oil, for deep-frying — 1 litre (4 cups)
- Wooden skewers — 6 skewers
- Tomato sauce (ketchup), for serving - as needed
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