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Loaded Hotdogs

Salsa-topped hot dogs with curried mustard and crispy fried onion rings – delicious!

CategoryDifficultyBeginner
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 minsYields8 Servings

Mustard
 ⅓ C (80 ml / 100 g) German mustard
 1 (25 g) spring onion, chopped
 1 tsp (5 ml) medium heat curry spice
 ½ C (125 ml) almond milk
 pinch sugar
Onion Rings
 1½ (240 g) onions
 ¾ C (180 ml / 93 g) cake flour
 ½ C (125 ml / 80 g) corn flour
 ¼ C (60 ml / 50 g) polenta
 ½ tsp (2.5 ml) salt
 ½ C (125 ml) almond milk
 ½ C (125 ml) coconut cream
 sunflower oil, for deep frying
Salsa
 1 C (250 ml / 150 g) cucumber, finely chopped
 1 C (250 ml / 150 g) avocado, finely chopped
 ½ C (125 ml / 90 g) red onion, finely chopped
 1 tbsp (15 ml) lemon juice
 2 tsp (10 ml) olive oil
 salt and pepper
To Serve
 8 hot dog rolls
 1 C (250 ml / 90g) vegan cheese, grated
 handful basil leaves (optional)

Method

Onion Rings
1

Peel and slice the onions into thin rings and separate each ring.

Stir all of the dry ingredients together in a large mixing bowl.

Heat the oil for deep frying over medium heat to 180 °C.

Combine the almond milk and coconut cream in a large mixing bowl. Toss each onion ring into the dry mixture, then dip each into the wet mixture and then back into the dry mixture.

Fry the onion rings off in batches until golden and crisp - about 1-2 minutes and then drain on kitchen paper.

Salsa
2

Stir all of the ingredients together and season to taste.

Hot Dogs
3

Lightly chargrill the Fry’s Original Hot Dogs on a braai/barbeque over medium heat coals until heated all the way through.

To Serve
4

Slice the top of each bun open without cutting all the way through. Spread the roll with mustard and add some grated vegan cheese. Add the hot dog sausages and top with salsa and onion rings. Garnish with basil leaves, if preferred.

TIP: German mustard is sweeter and tangier than Dijon mustard and can be found in larger supermarkets and specialised delis. Dijon mustard can also be used, if preferred.

Ingredients

Mustard
 ⅓ C (80 ml / 100 g) German mustard
 1 (25 g) spring onion, chopped
 1 tsp (5 ml) medium heat curry spice
 ½ C (125 ml) almond milk
 pinch sugar
Onion Rings
 1½ (240 g) onions
 ¾ C (180 ml / 93 g) cake flour
 ½ C (125 ml / 80 g) corn flour
 ¼ C (60 ml / 50 g) polenta
 ½ tsp (2.5 ml) salt
 ½ C (125 ml) almond milk
 ½ C (125 ml) coconut cream
 sunflower oil, for deep frying
Salsa
 1 C (250 ml / 150 g) cucumber, finely chopped
 1 C (250 ml / 150 g) avocado, finely chopped
 ½ C (125 ml / 90 g) red onion, finely chopped
 1 tbsp (15 ml) lemon juice
 2 tsp (10 ml) olive oil
 salt and pepper
To Serve
 8 hot dog rolls
 1 C (250 ml / 90g) vegan cheese, grated
 handful basil leaves (optional)

Directions

Onion Rings
1

Peel and slice the onions into thin rings and separate each ring.

Stir all of the dry ingredients together in a large mixing bowl.

Heat the oil for deep frying over medium heat to 180 °C.

Combine the almond milk and coconut cream in a large mixing bowl. Toss each onion ring into the dry mixture, then dip each into the wet mixture and then back into the dry mixture.

Fry the onion rings off in batches until golden and crisp - about 1-2 minutes and then drain on kitchen paper.

Salsa
2

Stir all of the ingredients together and season to taste.

Hot Dogs
3

Lightly chargrill the Fry’s Original Hot Dogs on a braai/barbeque over medium heat coals until heated all the way through.

To Serve
4

Slice the top of each bun open without cutting all the way through. Spread the roll with mustard and add some grated vegan cheese. Add the hot dog sausages and top with salsa and onion rings. Garnish with basil leaves, if preferred.

TIP: German mustard is sweeter and tangier than Dijon mustard and can be found in larger supermarkets and specialised delis. Dijon mustard can also be used, if preferred.

Loaded Hotdogs

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