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Hot Dog Fries

Last week I saw Rachael Ray making hot dog fries.  I thought it sounded like a fun idea.  So I tried it this week.  Super easy!  And we all enjoyed them.  When we go to baseball games Rebecca loves to get chicken fries (not sure what’s in them…and I’m too scared to ever find out…it’s a good thing it’s only once or twice a summer :).  These are similar, except I know what’s in them…and feel good about feeding them to my family.  I mostly followed the recipe, but I didn’t add the mustard.  We dipped them in ketchup, mustard and honey mustard.  I cut the hot dogs into 8 pieces.  I think that makes the “fries” a good size.  I fried them in coconut oil and lard in my cast iron skillet.  I only used 4 hot dogs (32 fries).  It was plenty for our family with leftovers.  I think Justin ate a full hot dog’s worth, but Rebecca and I didn’t.  I’ll post the recipe the way I made it.

Hot Dog Fries

4 hot dogs (nitrite/nitrate free, grass fed if possible)
1/2 cup organic AP flour
1 egg

1 cup whole wheat breadcrumbs, seasoned to taste
coconut oil, lard, palm oil, butter or tallow to fry

Cut each hot dog into 8 pieces (in half, then each half into 4 strips).

Fill three separate shallow dishes with the flour, the egg (whisked) and the breadcrumbs. Coat the hot dog strips with the flour first, then the egg, then the breadcrumbs.
Heat oil of choice in a cast iron skillet (I usually start with about 1/4 cup and add more as needed).  Add the breaded hot dog strips and cook over medium heat until golden on all sides, 3-4 minutes per side.
Serve with ketchup, mustard or honey mustard.

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