Tuesday, August 31, 2010

Gluten Free Corn Dogs

Free of:  Gluten, Dairy, Soy

My kids went to the fair a couple of weeks ago, and typical fare of course includes wanting funnel cakes and corn dogs.    So this week as a treat,  I tried to find a corn dog recipe that met their approval.    I have tried once before, and they hated it.  So this my second attempt at a different recipe.  The vote is in.  Five liked and one disliked.    I really enjoyed it and would definitely cook it again.

The recipe came from All Recipes and I wrote in red my substitutes for gluten free and dairy free.

Submitted By: SUZZANNA
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In40 Minutes
Servings: 16

"Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown."
1 cup yellow cornmeal
1 cup all-purpose flour (Cybele's GF FLour Mix)
1/4 teaspoon salt
1/8 teaspoon black pepper (omitted)
1/4 cup white sugar
4 teaspoons baking powder
1 egg  (can also use 1 egg white)
1 cup milk (1- 3/4 cup coconut milk or other milk substitute)
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers
1.In a medium bowl, combine cornmeal, flour, salt, sugar and baking powder. Stir in egg and milk. Place batter in the refrigerator for 10 minutes.
2.Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Dry off hot dogs.  Roll lightly in the GF all purpose flour.  Roll frankfurters in batter until well coated.
3.Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

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