GLUTEN FREE MINI CORNDOGS

GLUTEN FREE MINI CORNDOGS

YIELDS: 8 Servings PREP TIME: 15 mins COOK TIME: 10 mins TOTAL TIME: 25 mins
1 package hotdogs
½ cup yellow cornmeal
½ cup Cup4Cup gluten free flour
2 tbsp sugar
2 tsp baking powder
⅛ tsp salt
1 egg
½ cup whole milk
Vegetable oil, for frying
lollipop sticks
Tools 
Large bowl 
Small bowl 
Tall glass 
Large pot 
Instant read thermometer
  1. Pat the hotdogs dry, cut in half and insert a lollipop stick into the cut side.
  2. In a large bowl, whisk together the cornmeal, gluten free flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg and milk.
  3. Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter to a tall glass to make it easier to dip.
  4. Add about 4" of oil to a large, heavy bottomed pot and heat on medium-high until the oil reaches 360°F.
  5. Dip each hotdog into the batter until it's fully coated, shake off any excess, and carefully lower into the hot oil.
  6. Fry until golden and crispy, about 3 minutes, then transfer to a paper towel lined plate. Repeat with the remaining hotdogs.
  7. Serve with ketchup, mustard, or your favorite dipping sauce and enjoy!

Note: You can use regular, all purpose flour if you don't want to use gluten free.


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