Stuffed Monster Heads
I am not a big huge hot dog fan. I think once you reach the age that you know what exactly is in hotdogs and remember how many of them you ate when you were little, the thrill wears off. However, I do have a great local source for high quality hot dogs, and there are many tasty brands on the market that are made with high quality ingredients. But even the icky generic hot dogs taste good in this recipe. I like serving these with a few simple dipping sauces. A mixture of ketchup and mustard, a spicy mustard sauce, a barbecue sauce, and usually a simple sauce made of melted peanut butter (yes, melted peanut butter, it is fabulous with these!) all make great sauces to serve on the side.
oil for deep frying
1 large egg
3/4 cup milk
1 teaspoon oil
1 cup flour
1 teaspoon seasoned salt
1 crushed garlic clove
2 minced shallots, or 2 tablespoons minced onion
6 hot dogs, sliced into 1/2 inch slices
Heat the oil in a deep skillet or in a deep fat fryer until hot. In a small bowl, beat the egg. Whisk in the milk and oil and mix well to combine. Add the flour and salt, and mix until just barely moistened. Mix in the garlic and shallots. Dip the hot dog slices into the batter and then drop into the hot oil. Cook in small batches until the fritters are golden brown, flipping over if needed. Drain on paper towels and serve hot.
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