 |
| Gluten Free Corn Dogs |
I’m sure you’re all aware that being gluten
free often means we can’t eat what everyone else is eating. It’s been a long time since I've had a corn
dog. I can’t really say I was too
bothered by that fact since I always preferred my hot dogs grilled or pan seared
because I love the way the skin gets crisp and the flavor intensifies with
direct heat.
But since I happened to be deep frying
last week when I made those crispy carnival funnel cakes, I thought it was the
perfect opportunity to try my hand at a gluten free corn dog recipe for anyone
else that might be missing them. They
turned out to be really simple to make.
And just like with the funnel cakes, corn dogs don’t need gluten to be
great. Seriously, I’d challenge anyone
to be able to tell that these are gluten free.
I was truly surprised how much I
enjoyed them especially since I didn’t remember liking corn dogs all that
much.
Gluten
Free Corn Dogs
Prep
time: 10-15 min
Cook
time: 3-4 min
Servings:
4
Ingredients
- ½ cup yellow cornmeal
- ½ cup gluten free self-rising flour (or gluten free bisquick)
- 1 tbsp sugar
- 1/8 tsp salt
- 1 egg
- ¾ cup milk
- 1 tbsp hot sauce
- 1 quart vegetable oil for frying
- 1 pkg of 4 jumbo beef frankfurters at room temperture (I used Hebrew National)
- cornstarch enough to dust the hot-dogs
- 4 wooden skewers
Video Tutorial
Instructions
- In a medium bowl, combine the cornmeal, flour, sugar and salt.
- Add the egg milk and hot sauce and whisk until you have a smooth batter.
- Insert wooden skewers into hot dogs and dust with cornstarch so that the batter sticks.
- Preheat oil in a deep saucepan over medium heat.
- Pour the batter into a tall glass (don’t fill it all the way) then dip each hot dog and fry until golden brown, or for about 3-4 minutes. Drain on paper towels serve.
No comments:
Post a Comment