Hot dogs are great. They’re an iconic meal that’s loved the world over and is eaten everwhere – at sports games, in cinemas, and pretty much every BBQ that there ever was.
But what’s a way to take a Hot Dog and make it better?
Well, not Hot Dog is complete, in my opinion, without onions. But, if you soak the onions in milk, coat them in seasoned flour, and then fry them till crispy makes them even better. Also, taking inspiration from the Christmas favourite Pigs in a Blanket, you can wrap the frankfurters in bacon and then fry them in a pan to really make this hot dog something special.
But, I’m not finished! To cap things off, melt some cheese onto the bun before you construct your hot dog to add a cheesy, gooey surprise. You really have to give this a try – you won’t look at those questionable cinema hot dogs in the same way again!
Bacon Hot Dog with Crispy Fried OnionsPrint Recipe
- 2 x Jumbo Frankfurters
- 2 x Hot Dog Buns
- 4 x Rashers of Streaky Bacon
- 1 x Onion
- Whole Milk
- 250g Plain Flour
- 1 tbsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- Grated Cheese
- Sunflower or Vegetable Oil, for frying
Chop your onion in half, peel off the outer layer, and then finely slice into strips.
Place the onion into a bowl, and then cover in whole milk and leave to soak in the milk for an hour or so.
Drain the milk from the onions and place to one side.
Add the plain flour to a large dish, add the paprika, cayenne, rosemary, garlic powder, salt and pepper and mix it all together. Place the onions into the flour and lightly coat the strips.
Put a large pan over a high heat and add about 3-4 inches of oil, and bring up to a heat of around 170°C (340°F). Fry the onions in batches for 4 - 5 minutes each time or until they're just a light golden brown as the cooking process will continue afterwards. Remove from the oil and place onto a plate well covered with kitchen towel to drain the oil.
Place a frying pan, or preferably a griddle pan, onto the hob and turn up to a medium heat. Wrap each frankfurter in a couple of rashers of streaky bacon, and then fry the baconfurters for 7 minutes, turning so that each side gets cooked evenly.
As the frankfurters are finishing cooking, turn a grill onto a medium heat, slice your hot dog buns down the middle (but not all the way) and then coat the buns in your grated cheese - whatever cheese you fancy - and place under the grill for a few minutes until the cheese is bubbly and melty.
Construct your hot dog by placing the baconfurter onto the cheesey bun, then top with crispy onions, and finish with a squeeze of both ketchup and American mustard.