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Poke wooden skewers through center of saveloys lengthwise, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour.
To make batter, place flours, 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 moderately 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 1-2 minutes or until 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).
Enjoy with ketchup and mustard.