Prep 15 mins
Cook 20 mins
This has been a tradition ever since my son started kindergarten. The first day of school is always exciting and filled with stories to tell. Serving fondue for supper prolongs the meal and lets everyone get their stories told as we slowly cook and enjoy our family time together. Best of all, the prep can be done the night before and so supper can be ready to serve as soon as you are ready. Any extra wieners can be dipped, cooked, cooled, and frozen for school lunches.
- 12 hot dogs
- 1 onion
- whole mushroom, bite sized
- green peppers or red peppers or yellow pepper
- 1 egg
- 1 1⁄2 tablespoons oil
- 7⁄8 cup milk
- 1 cup flour
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 2 -3 tablespoons cornmeal (optional)
- Cut each wiener into 6 pieces. Chop onion and peppers into bite sized pieces (not too small or they will fall of the fondue fork!).
- Preheat oil in saucepan over the stove to 190 degree Celsius Transfer to fondue pot over the sink to catch any drips. Wipe fondue pot to be sure there is no oil on the bottom before placing on the fondue pot stand above the flame. For safety reasons, the fondue pot should never be more than 2/3 full of oil.
- Spear wiener or vegetable with a fondue fork and dip into batter to coat completely.
- Cook, a few at a time, in hot oil in the fondue pot, until the batter becomes puffy and golden. This will take less than 2 minutes.
- Suggested dipping sauces: Copy Cat Heinz Ketchup Recipe #28412, Bobbie Q Sauce Recipe#59772, Sweet Mustard Sauce Recipe#280453, McDonald's BBQ sauce Recipe#167876,Utah Style sauce Recipe#67023, Chipotle southwest sauce Recipe#82591, Honey Dill Sauce Recipe#66212,.