Frankfurter Bake recipe
information
385 Calories per serving
For the batter
4 oz (120 g) plain flour
pinch of salt
2 eggs, lightly beaten
1/4 teaspoon English mustard
1/2 pint (300 ml) skimmed milk
1 tablespoon grated Parmesan cheese
4 teaspoons vegetable oil
8 oz (240 g) frankfurters
pinch of salt
2 eggs, lightly beaten
1/4 teaspoon English mustard
1/2 pint (300 ml) skimmed milk
1 tablespoon grated Parmesan cheese
4 teaspoons vegetable oil
8 oz (240 g) frankfurters
method
1. Sieve the flour and salt into a bowl, make a well in the centre, add the eggs and gradually beat or whisk in the mustard and milk.
2. Alternatively, blend the ingredients in a blender or food processor until smooth.
3. If time allows, put to one side for about 1 hour.
4. Spoon the oil into a 7 inch (18 cm) square baking tin about 2 inches (5 cm) deep.
5. Cut the frankfurters into 2 1/2 inch (6 1/2 cm) lengths and arrange them in the tin.
6. Transfer the tin to a preheated oven, Gas Mark 7 (210°C) 425°F for 5 - 7 minutes until the oil is very hot.
7. Stir the Parmesan cheese into the batter and quickly pour into the hot tin.
8. Return the tin to the oven and bake for a further 40 minutes until well risen, brown and crisp. Serve immediately.
2. Alternatively, blend the ingredients in a blender or food processor until smooth.
3. If time allows, put to one side for about 1 hour.
4. Spoon the oil into a 7 inch (18 cm) square baking tin about 2 inches (5 cm) deep.
5. Cut the frankfurters into 2 1/2 inch (6 1/2 cm) lengths and arrange them in the tin.
6. Transfer the tin to a preheated oven, Gas Mark 7 (210°C) 425°F for 5 - 7 minutes until the oil is very hot.
7. Stir the Parmesan cheese into the batter and quickly pour into the hot tin.
8. Return the tin to the oven and bake for a further 40 minutes until well risen, brown and crisp. Serve immediately.
serving amount
serves 4
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