|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
- 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
- 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.
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