Chicago Dog Fries

Chicago Dog Fries
24 servings, 1/2 portion each


Ingredients Weights Measures
tempura batter mix, prepared 4 lb. + 5 oz. 3 qt.
poppy seed 4 oz. 3/4 cup
frozen waffle fries 4-1/2 lb. -
OSCAR MAYER Beef Franks, diagonally cut into 1-inch-thick slices 4 lb. 24 each
tomatoes, diced 6 oz. 3/4 cup
dill pickle relish 6 oz. 3/4 cup
onions, diced 3 oz. 1/2 cup
HEINZ Yellow Mustard 3 oz. 1/4 cup
CLAUSSEN Kosher Spear Pickles 260 Count - 24 each
sport peppers - 12 each
celery salt - 1 Tbsp.


COMBINE tempura batter and poppy seed. Dip waffle fries in batter. Deep fry until crisp and golden brown, following directions for cooking potatoes on tempura package; drain. Keep warm.

DEEP fry hot dog slices 1 to 2 min. or until golden brown.

FOR each portion, 2 servings: Place 6 oz. hot dog slices in parchment paper-lined basket. Top with 6 oz. waffle fries, 1 Tbsp. each tomatoes and pickle relish, 2 tsp. onions, 1 tsp. mustard, 2 pickle spears and 1 pepper. Sprinkle with 1/4 tsp. celery salt.

Kraft Kitchens Tips

Prepare using frozen sweet potato waffle fries.
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