Smoked vienna hot dogs with deep-fried sweet potato & jalapeño mayo

By YOU Digital
20 February 2019
Supplied.

Supplied.

Preparation: 5 min | Cooking: 10 min | Serves 4

Fresh hot dog buns are sliced and butter-toasted then filled with peppery rocket leaves and topped with a #JustDelicious Smoked Vienna, followed by layers of thinly sliced red onion and deep-fried grated sweet potato. Serve dressed with spicy jalapeno mayo.

Ingredients

Hot dogs

Ingredients

4-8 Eskort Smoked Viennas

30ml olive oil

4 hot dog rolls

60ml butter

1 large sweet potato, grated

2 handfuls rocket

1 red onion, thinly sliced

45 m pickled jalapeños

65ml mayonnaise

oil for deep frying

salt for seasoning

Method

  • Fry the viennas in a frying pan over high heat until golden. Remove and set aside.
  • Slice and butter the hot dog rolls then toast them in the frying pan.
  • Heat sunflower oil in a shallow pot over medium heat.
  • Deep-fry the grated sweet potato then place on paper towels to absorb the oil. Leave to cool. Season with salt.
  • Mix the mayonnaise and jalapeños.

Assembly and serving

  • Place rocket leaves and 1-2 viennas on each hot dog roll and top with the red onion and sweet potato.
  • Dress with the jalapeño mayonnaise.

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