The greatest problem with winter is the lack of fairs and their fried foods. By the time the solstice rolls around I am in serious need of some deep fried wholesome goodness known as Corn Dogs. Especially since I can't eat the beefy, wheaty, dairy filled golden puffs at the fair. The problem is that there are no good recipes on the web for Corn Dogs. Either the flavor of the breading is awful, or the texture feels like sand while you chew. So, with a little tweaking, I have come up with the best corn dog recipe I have tasted since before I knew what Celiac was.
Get out your Fryers and enjoy these deep fried dogs of winter.
Corn Dog CrazyGF/DF
Ingredients:
1 Cup Bob's Red Mill All Purpose Flour Mix
1/2 Cup Fine Ground Corn Meal
1/2 Cup Corn Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Xanthan Gum
1/2 tsp Sugar
1 Lg Egg
1 1/4 Cup Unsweetened Rice/Soy Milk
1 Package of Hot Dogs. Turkey Dogs in our house.
1 TBSP Cornstarch to coat hot dogs
10 Wooden Dowels
Canola Oil for frying.
Directions:
1) Mix all DRY ingredients in a large bowl. Mix 1/2 cup of milk and the egg. Pour mixture into dry ingredients then slowly add milk until it is slightly thicker than cake batter.
2) Put hot dogs on the wood dowels.
3) Heat oil in fryer to 375 Degrees.
4) Dry hot dogs with a towel. Lightly coat hot dogs with corn starch. Dip each hot dog in batter getting about 1/4 inch of batter on them all the way to the dowels. The batter is easier to even out if you twirl the dogs on the way out of the batter.
5) Cook for 3 minutes. Let drain on drying wrack.
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