8 thick wooden skewers
8 saveloys or frankfurters
plain flour
oil for deep frying
tomato sauce
Batter:
1/4 cup self raising flour
2 tbsp plain flour
1/4 tsp bicarbonate of soda
1/2 cup water
1 egg, slightly beaten

Invert wooden skewers through center of saveloys lengthways, leaving about 8 cm protruding at one end for a handle. Dust saveloys lightly with flour. To make batter, place fours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl. Heat oil to moderatley hot in a deep heavy based pan, holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely. Drain off excess batter. Holding skewer ends, gently lower battered saveloys into the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1 minute or until lightly golden. Carefully remove from oil with tongs and drain on paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy in batter and repeat the process (double batter them).