Spicy Green Pepper & Cheese Hot Dog
Spicy Green Pepper & Cheese Hot Dog
Spicy & Sweet Delight! Homemade Green Pepper Cheese Hot Dog
Experience a burst of hot, sweet, and savory flavors! This popular cheese hot dog is elevated with the addition of spicy green peppers. Enjoy a perfectly balanced bite that’s both exciting and delicious.
Ingredients (Makes 6)- 60g Mozzarella cheese
- 3 slices Cheddar cheese
- 6 fresh green peppers
- 6 slices Bacon
- 3 sausages
- 1 egg, beaten
- 1 Tbsp all-purpose flour
- 20g Panko breadcrumbs
- Vegetable oil for frying
Batter- 250g Pancake mix
- 60ml Milk
Sauce- 10g Ketchup
- 10g Minced green pepper
- 250g Pancake mix
- 60ml Milk
Sauce- 10g Ketchup
- 10g Minced green pepper
Cooking Instructions
Step 1
First, let’s prepare the hot dog batter. In a bowl, combine the pancake mix (250g) and milk (60ml). Mix until smooth and there are no lumps. The batter should be thick enough to coat a spoon slightly, not too runny. Cover the bowl with plastic wrap and let it rest for 20 minutes at room temperature. This resting period helps to develop a softer texture. After resting, divide the batter into 6 equal portions.
Step 2
Next, we’ll prepare the green peppers. Wash the green peppers thoroughly and remove the stems. Cut each pepper in half lengthwise and carefully scoop out the seeds. Then, cut each half into four manageable pieces. These spicy pepper pieces will add a delightful kick to the hot dog filling.
Step 3
If your sausages are long, cut them in half to fit the size of your hot dogs. Similarly, cut the Cheddar cheese slices in half. This will make it easier to assemble the filling inside the peppers.
Step 4
Prepare the bacon slices. Lightly dust both sides of each bacon slice with flour. This will help the hot dog batter adhere better and ensure a beautifully golden-brown finish when fried.
Step 5
Now it’s time to assemble the hot dog filling. Place the mozzarella cheese, a half-slice of Cheddar cheese, and a half-sausage inside each prepared green pepper piece. Gently wrap the green pepper around the filling ingredients.
Step 6
Once the filling is enclosed within the green pepper, wrap a slice of the floured bacon tightly around it, securing all the ingredients together to form the hot dog shape. Ensure the bacon is wrapped snugly.
Step 7
Take one portion of the rested batter and spread it thinly on a clean surface or your hand. Carefully place the bacon-wrapped hot dog into the center of the batter and wrap the batter around it, ensuring the entire hot dog is fully covered. Aim for a thin, even layer of batter; too much batter can result in an undercooked center.
Step 8
Now, let’s give the hot dogs a crispy coating. First, dip the batter-covered hot dogs into the beaten egg, ensuring they are fully coated. Then, roll them generously in the panko breadcrumbs, pressing lightly to help the crumbs adhere. A good coating of breadcrumbs is key for that satisfying crunch.
Step 9
It’s time to fry! Heat enough vegetable oil in a deep pot or pan to about 160°C (320°F). Carefully lower the breaded hot dogs into the hot oil and fry for approximately 3 minutes. They are done when the coating turns golden brown and the batter puffs up slightly. Be mindful of the oil temperature; if it’s too hot, the outside might burn before the inside is cooked.
Step 10
Finally, let’s add the finishing touches. Drizzle the ketchup (10g) over the finished hot dogs. Then, sprinkle the finely minced green pepper (10g) on top. This spicy-sweet sauce and fresh pepper topping perfectly complement the flavors of the hot dog, making it truly irresistible.
