So, I already have a corn dog recipe on here that's really easy, but doesn't totally taste like you're typical corn dog. So, I found this recipe in the Incredible Edible Gluten-Free Food for Kids cookbook and thought I would see how it would compare to regular corn dogs. They definitely have more of that cornbread taste to them...I need more practice battering and deep frying, but they turned out okay. I did both full size corn dogs on a stick and the mini corn dogs (I think the mini ones are easier to do).
8-10 gluten-free hot dogs
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
2/3 cup corn meal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1 beaten egg
3/4 Cup milk or substitute (I used almond milk)
2 tablespoons cooking oil
extra rice flour
cooking oil for deep-fat frying
1. Pat hot dogs dry with paper towels. If desired, insert a wooden skewer into one end of each hot dog. Or, if you want to make mini dogs, cut each hot dog into 4 or 5 pieces. Set aside.
2. In a shallow bowl or pie pan, combine dry ingredients.
3. In another bowl, combine egg, milk, and 2 T oil. Add to dry ingredients and mix well. The batter will be thick.
4. Measure 3/4-inch of oil into a deep frying pan. Heat to 375F.
5. Put some extra rice flour on a shallow plate. Roll hot dogs in the flour, then coat the hot dogs with the batter.
6. Fry hot dogs, a few at a time, turning with tongs about every minute, until golden brown. Drain on paper towels.