These were lots of fun. I found this recipe at celiac.com, which is a good resource. We fried 10 hotdogs and 5 mozzerella cheese sticks and still had leftover batter, so you might try doing a half batch. By the way, it took a TON more milk than it called for!
Mix:
1 cup gluten-free flour (gluten-free mix is fine-the recipe is on this blog)
1/2 cup corn meal
1/2 cup corn flour (finely ground corn meal)
1 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 egg beaten with 1/2 cup milk
pinch of sugar
Mix until well blended. You may need to add a bit more milk. You want a batter that will coat your hotdogs when they are dipped, the coating should be about 1/4" thick, any thicker and the batter will not cook all of the way before it burns on the outside, too thin and there will be bald spots where the batter splits away from the hotdog during frying.
Heat oil to 350 degrees. Use corn or safflower oil for even cooking.rinse hot dogs. pat dry, toss dogs with a little corn starch to coat them. Slide a wooden dowel down into the hotdog about 1/3 of the way. Dip the hotdog into the batter making sure the coating gets on the dowel stick a bit. This keeps the coating on the hotdog better during frying. Place the coated dog immediately into the hot oil. Cook until light golden brown, about 2 or 3 minutes. Drain on paper towels.
(if you want to cook a lot of corndogs, don't fry them quite so golden. Just let the coating firm up then remove and drain. Freeze corn dogs on a baking sheet until solid then transfer to a freezer bag. To heat, you can put them in a 400 degree oven or refry them. If you cannot eat corn, try sorghum flour as a substitute for all of the corn flour and arrow root powder or potato starch as a sub for the corn starch.
Mix:
1 cup gluten-free flour (gluten-free mix is fine-the recipe is on this blog)
1/2 cup corn meal
1/2 cup corn flour (finely ground corn meal)
1 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 egg beaten with 1/2 cup milk
pinch of sugar
Mix until well blended. You may need to add a bit more milk. You want a batter that will coat your hotdogs when they are dipped, the coating should be about 1/4" thick, any thicker and the batter will not cook all of the way before it burns on the outside, too thin and there will be bald spots where the batter splits away from the hotdog during frying.
Heat oil to 350 degrees. Use corn or safflower oil for even cooking.rinse hot dogs. pat dry, toss dogs with a little corn starch to coat them. Slide a wooden dowel down into the hotdog about 1/3 of the way. Dip the hotdog into the batter making sure the coating gets on the dowel stick a bit. This keeps the coating on the hotdog better during frying. Place the coated dog immediately into the hot oil. Cook until light golden brown, about 2 or 3 minutes. Drain on paper towels.
(if you want to cook a lot of corndogs, don't fry them quite so golden. Just let the coating firm up then remove and drain. Freeze corn dogs on a baking sheet until solid then transfer to a freezer bag. To heat, you can put them in a 400 degree oven or refry them. If you cannot eat corn, try sorghum flour as a substitute for all of the corn flour and arrow root powder or potato starch as a sub for the corn starch.
1 comment:
These were real good. I used 1 cup all-purpose flour, 1/2 cup corn meal, 1 tsp. salt, 1 tsp. soda, 1 pinch sugar, and 3/4-1 cup milk. They worked best (since I didn't 'dip' them in the oil) to roll them a little in the oil when you first put them in. We liked them!!! They taste like Hot Dog on a Stick! Bring on the lemonade!
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