Image source
INGREDIENTS
1.- The first thing is to impale the frankfurter sausages with the skewer sticks. put the brochette on one end, until you reach almost the opposite end of the sausage.
2.- We prepare the tempura. In a bowl we put the flour, the egg, if we want the paprika that will add some flavor and color, the teaspoon of salt, the yeast and the milk. The exact amount of milk varies since it will depend on the size of the egg you have used and the brand of flour since not all brands absorb the same amount of liquid. We beat it well with a hand rod. Let there be no lumps in the dough. The idea is that, once beaten, the dough sticks a little to the rod but, that falls immediately. That is the exact point we want (a liquid mass, but with enough body)
3.- Put the dough in a tall glass or another tall container.
4.- Now we put the sausages in the glass and we impregnate them well with the dough.
5.- Finally, remove the excess dough and fry them. This mass is very delicate so, the fire should be high but, not too much or if not, they would burn. Once fried, let them rest on absorbent paper before eating.
