Category : International Cuisine
Author : bardex
Hits : 2742
Date : 03/12/2002
Ingredients8 thick wooden skewers 8 saveloys or frankfurters plain flour oil for deep frying tomato sauce Batter1/4 cup self raising flour 2 TBSP plain flour 1/4 tsp bicarbonate of soda 1/2 cup water 1 egg, slightly beaten
Invert wooden skewers through center of saveloys lengthways, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour. To make batter, place fours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl. Heat oil to moderatley hot in a deep heavy based pan, holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely. Drain off excess batter. Holding skewer ends, gently lower battered saveloys into the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1 minute or until lightly golden. Carefully remove from oil with tongs and drain on paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy in batter and repeat the process (double batter them).
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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