1/4 cup minced onion (from about ? of a small onion)
4 cups peanut or vegetable oil
8 hot dogs
8 hot dog buns
2 cups Collard Green Relish (recipe follows)
Instructions
In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and pepper. Add the egg and buttermilk and stir until just combined. Add the onion. Heat the oil in a large, deep pot to 375°F. (You must have a frying thermometer for this. You can buy one in any grocery store.) Dip the hot dogs in the batter and place them in the oil, two at a time. Cook the dogs until the batter is brown and crisp, about 4 to 5 minutes. Transfer the fried hotdogs to a paper towel–lined plate and repeat with the remaining dogs. Place the hot dogs in the buns and top each with 1/4 cup of relish.