3 russet potatoes, peeled
6 hot dogs
Oil, for frying
2 cups all-purpose flour
2 teaspoons garlic salt
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 cup lager-style beer, plus additional as needed
Skewer the potatoes. Using a knife, start from the end and spiralize the potato. Keep your knife at a slight angle, and slice while rotating the potato, slowly moving your knife as to make one continuous slice across the potato. Remove the skewer.
Using the tip of a potato peeler, remove the center of the potato (as you would the core of an apple). Slide the spiralized potatoes over the skewered hot dogs and spread out evenly.
Heat a cast-iron pan with about 1 1/2 inches of oil to 350 degrees.
Mix all the batter ingredients together and place in a tall vessel (deep enough to submerge the skewered hot dogs).
Dip hot dogs into the batter, let any excess run off and fry for 2 minutes on each side until golden brown. Serve with your choice of condiments.