Page 46 of Penalty Kiss
1 1/2 tsp active dry yeast
1/2 tsp salt
1 3/4 cups lukewarm water
Crunch Coat
4 cups frozencubed/dicedhash brown patties, thawed and patteddry
2 cups panko
Swaps: Crushed cornflakes, or saltines
Oil & Finish
Frying oil (350–365°F)
Optional: Granulated sugar for dusting
Ketchup and mustard to serve
No-Yeast Shortcut (alternative)
1 1/2 cups pancake mix + ~1 cup water (thick, sticky)
Instructions:
1. Mix batter.Whisk flour, sugar, yeast, and salt. Stir in lukewarm water until smooth and sticky. Whisk for about 5 minutes. Cover and let rise about 1 hour until puffy. (For thicker cling, chill after rising.)Shortcut: Use the pancake-mix swap; batter should be thicker than pancake batter.
2. Skewer.Pat hot dogs and mozzarella dry. Skewer as all-cheese, all-dog, or half-and-half (cheese on top, hot dog at the bottom – Cam’s choice). Chill skewers 10 minutes.
3. Set the coat.Spread diced hash browns on one tray and panko (or swaps) on another.
4. Dip.Twist a chilled skewer through the batter for a thick, even coat.
5. Roll.Press into diced hash browns, then roll in panko. Shape with your hands for an even cylinder. Chill 5–10 minutes if time allows.
6. Heat oil.2–3 inches of oil in a deep pot to350–365°F.
7. Fry.1–2 at a time, 5–8 minutes, turning until deep golden. Drain on a rack.
8. Finish.Dust with sugar while hot (optional). Serve immediately with ketchup and mustard.
Pro moves (Cam’s playbook)
* Cold cheese = cleaner pull.Keep skewers in the fridge until dipping.
* Batter pan = easy dip.Use a shallow hotel pan or 9×13 dish.
* Don’t crowd the oil.Temp drops = soggy coats.
* Reheat like a champ.375°F oven, 8–10 minutes on a rack.
Allergy/Safety:Contains wheat and dairy. Fry with care; hot oil burns.
Mrs. W’s note: “This man is still not insured.
Try the local Krogers's Frozen aisles instead.”
