DEEP FRIED HOT DOG DAY (THREE OF THE BEST YOU'LL EVER HAVE!) | SAM THE COOKING GUY

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: polenta

Whole wheat flour adds fiber while polenta is often less expensive.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free while cake flour may be cheaper in some regions.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil has a better health profile, peanut oil is often cheaper.

Start by cooking bacon in a pot until crispy, then remove and let it drain.

In another pot, add sliced onions with a little oil to soften them.

Once the bacon is crispy, remove it and add half a cup of milk to the pot.

Slowly introduce half a pound of diced Vita cheese to the milk, stirring to melt it gradually.

Add ketchup and a little water to the onions, stirring until the mixture turns red.

Season the onion mixture with salt, pepper, and a shot of sriracha, then let it simmer for about 10 minutes.

Back to the cheese, stir in garlic powder, onion powder, and season with salt and pepper.

Add the crispy bacon to the cheese mixture and stir to combine.

Prepare the Russian dressing by mixing mayonnaise, chili sauce, horseradish, and Worcestershire sauce.

Mix yellow mustard with sriracha for another sauce.

Slice half an onion and season all-purpose flour with smoked paprika and garlic powder.

Coat the sliced onions in milk, then toss them in the seasoned flour.

Fry the coated onions until golden brown and crispy, then drain on paper towels.

Deep fry the all-beef natural casing hot dogs until they split and are golden brown, about a minute.

Prepare toasted brioche hot dog buns for serving.

Assemble the New York style hot dog with dirty water onions and mustard.

For the bacon cheese hot dog, top with the cheese mixture and crispy onions.

For the Reuben dog, spread Russian dressing, add sauerkraut, warm pastrami, and swiss cheese, then top with dill pickles.

Cooking Techniques

Equipment Needed

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