Ingredients
8 thick wooden skewers
8 saveloys or frankfurters
plain flour
oil for deep frying
tomato sauce
Batter
1/4 cup self raising flour
2 TBSP plain flour
1/4 tsp bicarbonate of soda
1/2 cup water
1 egg, slightly beaten
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Directions
Invert wooden skewers through center of saveloys lengthways, leaving
about 8cm protruding at one end for a handle. Dust saveloys lightly with
flour. To make batter, place fours, soda, water and egg in a food
processor or blender, process for 10 seconds or until smooth, transfre
mixture to a bowl. Heat oil to moderatley hot in a deep heavy based pan,
holding ends of skewers, dip saveloys one or two at a time into the
batter, coating completely. Drain off excess batter. Holding skewer ends,
gently lower battered saveloys into the hot oil. Hold for a few seconds
until saveloys float unaided. Cook for 1 minute or until lightly golden.
Carefully remove from oil with tongs and drain on paper towels. Repeat
process with remaining saveloys. Re-dip each cooked saveloy in batter and
repeat the process (double batter them).
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