Pluto Pups Recipes

PLUTO PUPS

Steps:

• Sift dry ingredients into a medium bowl. Season to taste. Make a well in the centre of the flour. Gradually whisk in combined buttermilk, egg and butter, until smooth. Set aside for 15 minutes.
• Meanwhile, heat oil in a medium-sized, deep saucepan (test oil by dropping a small piece of bread into the oil. If it sizzles immediately, the oil is ready).
• When oil is ready, dip 2-3 frankfurts into batter, draining off excess. Deep-fry for 2-3 minutes, turning, until golden. Drain on paper towel.
• Thread each pluto pup onto a wooden skewer. Continue with remaining frankfurts and batter. Serve pluto pups with tomato sauce, for dipping.

PLUTO PUPS

Steps:

• Heat the oil in a deep-fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
• In a large bowl, stir together the flour, self-rising flour, sugar, baking powder, baking soda and salt. Make a well in the center and add the egg, buttermilk and lard. Stir until smooth, then set aside to rest briefly.
• While the batter is resting, insert a stick up into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help the batter stick.
• Dip each hot dog into the batter and allow the excess to drip off. If the batter is not sticking, roll the hot dogs in a little bit of flour first. Fry a few at a time in the hot oil until golden brown and heated through, 5 to 6 minutes. If your hot dogs are very brown on the outside, and cold on the inside, your oil is too hot. Adjust temperature if needed.

PLUTO PIZZA DOGS

Steps:

• Heat coals or gas grill. Cut crosswise diagonal slashes 1/2 inch apart and 1/4 inch deep in each hot dog. Heat pizza sauce until hot; keep warm.
• Grill hot dogs uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning frequently, until hot and slashes begin to open.
• Serve hot dogs on buns. Top with pizza sauce, cheese and onions.

PLUTO PUPS

Steps:

• Heat the oil in a deep-fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
• In a large bowl, stir together the flour, self-rising flour, sugar, baking powder, baking soda and salt. Make a well in the center and add the egg, buttermilk and lard. Stir until smooth, then set aside to rest briefly.
• While the batter is resting, insert a stick up into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help the batter stick.
• Dip each hot dog into the batter and allow the excess to drip off. If the batter is not sticking, roll the hot dogs in a little bit of flour first. Fry a few at a time in the hot oil until golden brown and heated through, 5 to 6 minutes. If your hot dogs are very brown on the outside, and cold on the inside, your oil is too hot. Adjust temperature if needed.