Corn Dogs, Fries, and Fries

Tonight I tried a recipe that I found while perusing different gluten-free blogs, you can look at the original recipe here.  I needed more water than what she called for in her recipe but other than that I think it's basically the same. We also had oven fries and oven sweet potato fries. And the recipes below feed ~4 people (the corn dogs are more like 2 adults, a 5 year old and a 2 year old, so you may want to double if you have 4 adults). :)

I actually made a second batch of the corn dogs tonight after the boys went to bed to freeze for quick lunches or to take to the sitter's to eat in place of regular corn dogs.  I really hope they freeze well, I guess we'll find out.

Homemade Mini Corn Dogs

1 Cup Masa flour
1/4 Cup sugar
~3/4 Cup water
4 hot dogs
vegetable oil (enough for frying)

Directions
1. Mix Masa flour and sugar in a small bowl.
2. Gradually add water a little at a time until the mixture is consistently moist and malleable, but overly wet.
3. Fill a small saucepan about 1/3 full of oil and heat on medium to medium low heat (you really don't want it too hot, start at medium and turn down once the oil heats up).
4. While the oil is heating cook hot dogs in microwave for about 30 seconds, then cut them into 5ths.
5. Coat hot dogs in the batter, so it is completely covered.
6. Place in oil, turning it as one side browns.  Once its evenly browned remove it from oil and set on paper towels to drain.

Oven Fries

1 large russet potato
1 tablespoon olive oil
1-2 teaspoons seasoned salt

Directions
1. Preheat oven to 425 degrees.
2. Peel and slice potato into wedges or shoestring fries.
3. Place potatoes in ziploc bag, add oil and salt, seal and shake
4. pour on greased cookie sheet and bake for 25-30 minutes, turning halfway through.

Sweet Potato Fries

1 large sweet potato
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon cinnamon

Directions
1. Preheat oven to 425 degrees.
2. Peel and slice potato into wedges or shoestring fries.
3. Mix sugar and cinnamon together.
3. Place potatoes in ziploc bag, add oil and sugar mixture, seal and shake
4. pour on greased cookie sheet and bake for 25-30 minutes, turning halfway through.