Zucchini Weenies
Zucchini Weenies
From Betsy Life and Old Recipe Book
Notes
Before you start, check out these tips and tricks for safely deep-frying.
Ingredients
- 4 zucchinis
4 hot dogs
1 1/4 cup flour
3/4 cup cornmeal
4 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon baking powder
2 eggs
3/4 cup whole milk
Oil for frying
- Special supplies:
Bamboo skewers or chopsticks
Directions
- Cut off one end of the zucchini. Using an apple corer or paring knife, carefully core the center of a zucchini, removing the pulp but leaving 1/4 inch of white flesh around the center, and about 1/2 an inch of flesh at the un-cut end. Fill with a hot dog. Repeat with each zucchini and hot dog. Then insert 2 to 3 bamboo skewers or a chopstick through the base of the zucchini into the hot dog.
- Heat oil in a heavy-bottomed dutch oven or electric deep fryer to 350ºF.
- In a bowl, mix together flour, cornmeal, sugar, salt, and baking powder. Add in the eggs and milk, and whisk until smooth. Dip the hot-dog-stuffed zucchinis in the batter to coat.
- Fry each zucchini weenie one at a time for 12 to 15 minutes, or until the coating is a light golden brown. Drain on a paper-towel-lined plate, and cool slightly before serving.
Information
- Category
- Main Dishes, Pork
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 59 minutes, 59 seconds
