Ingredients
- 1 packet cheerio sausages
- ½ cup plain flour, to dust
- ½ cup plain flour
- ½ fine polenta
- Pinch of salt
- 1/3 cup cold water
- 1 egg
- Rice bran oil for frying
Mini hotdogs
Method
- Put the first measure of flour in a shallow dish and toss all cheerios to coat
- In a separate bowl combine the second measure of flour, polenta, salt, egg, and the water adding more or less to get a batter the consistency of thin yogurt
- With your oil at 190°C dip each cheerio in quick succession, allowing excess batter to drop off and transfer immediately to the oil, dropping away from you
- Cook until crispy
Comments
I used to love visiting the butcher with my Oma and being handed a cheerio from the cabinet while she shopped. I think food safety regulations have put an end to that nostalgic gesture.
