Tuesday, April 30, 2013

Hot Tots!

Dear Ken & Dana,

Congratulations on 200 episodes! It's been quite a wild ride.

To celebrate, and because, in Dana's words, "You know, I'm a health nut," I decided to make Hot Tots, which I'm sure will be the new Ken PD Snydecast signature dish, alongside Dana's French Onion soup and the Ken PD Snydewich.

They turned out quite well! (pictures and recipe attached). I also donated another $50, or 25 cents per episode, to help keep the lights on a little longer. Just consider it a drop in the tip jar.

Here's to another 200!

Keenahn Jung

PS: When Guy posts this to the Experience, please use my full name as I would love for this to be one of the first results when someone Google's me.

Hot Tots! Serves 2

20-30 frozen tater tots, thawed and room temperature
1 tablespoon Montreal Steak seasoning or Lawry's seasoning salt
2 Nathan's hot dogs
1 large egg
Oil for deep frying

Special equipment:
Deep fryer or a pot and deep frying thermometer

1) In a large mixing bowl, add the tater tots, egg, and seasoning. Mash together by hand.

2) When thoroughly mixed, add in flour, a little at a time, until batter reaches a sticky consistency and sticks to your hands.

 3) At this time, start heating your oil in a deep fryer or a pot. I recommend peanut oil if you have it, but corn or canola will do as well. The temperature you are aiming for is 350 F or a little hotter (the oil will drop in temperature when you put stuff in it).

 4) Wrap each hot dog in a generous amount of batter, making sure to cover any gaps. Add more flour if the batter is not sticky enough.

5) Once the oil has reached 350 F, carefully (using a large spoon or other utensil) lower the Hot Tots into the oil, one at a time.

6) Keeping the oil close to 350 F, cook for about 3 minutes or until golden brown.

7) Remove the Hot Tots from the oil, drain any excess oil using paper towels. Serve immediately with ketchup and mustard (optional).


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