EKKA inspiration: DIY dagwood dogs
The giant Ferris wheel has started spinning, the showdogs are primped and preened, and the kids can finally exhale now that the gates of the RNA Showgrounds have creaked open and EKKA has kicked off for another year. Some may be lured in by the rides, others by the show comps, but most will drop by the food stalls for a little fried sustenance. Whether you love it or hate it, there’s something strangely addictive about carnival food. Think giant wisps of sickly sweet fairy floss, the famous LICK strawberry sundaes and, of course, those controversial dagwood dogs.
INGREDIENTS
10 wooden skewers
oil for frying
1 cup plain flour
1/2 cup self-raising flour
salt
1 egg
1 cup milk
10 frankfurters
TO MAKE
Fill a bowl with water and soak the wooden skewers for several hours to prevent burning.
Heat the cooking oil in a deep pan over medium heat or a deep-fryer to around 180°C.
In a large bowl, sift the two flours and salt together.
In a separate bowl, lightly beat the egg, then add the milk.
Make a well in the flour mixture and add the egg and milk. Stir until smooth. Add more flour or milk if necessary to achieve a thick consistency.
Stick a skewer inside each frankfurter, leaving enough stick to serve as a handle. Dip into the batter to coat and shake off any excess mixture. Fry the dagwood dogs in the oil until the batter is golden brown and cooked through. Drain on absorbent paper.
Serve with a few drops of trusty tomato sauce and mustard.
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