Corn Dogs
Corn Dogs are an amusement park treat you may need to enjoy at home if you're on a gluten free diet so enjoy the whole process.
Print
Pin
Servings: 12 corn dogs
Ingredients
- 1 cup gluten free cornmeal
- 1 cup EGFG gluten free flour blend*
- 3 tablespoon sugar
- 4 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups buttermilk (or sour milk**)
- 1 egg
- 12-16 gluten free pork wieners
- 12-16 wooden skewers or popsicle sticks
- mustard and ketchup
Instructions
- Heat oil in a deep fryer or wok to 350°F.
- Measure milk in a 2-cup measuring cup then add egg. Mix to combine.
- In a large bowl whisk cornmeal, gluten free flour mix, sugar, baking powder and salt.
- Add wet ingredients to the dry and stir until combined. The dough will be quite stiff. Add a tablespoon of oil or more milk if it is too stiff to work with.
- Insert a wooden skewer into each wiener stopping about half way up the wiener.
- Using your hands wrap the dough around the wiener to completely cover it. Repeat until all the wieners are covered.
- Gently drop the corn dogs into the oil 3 at a time. Cook for 3 minutes until golden brown. Repeat until they are all cooked.
- If the oil goes above 350°F turn the heat down and wait. The corn dogs will brown too quickly at a higher temperature and the dough will not be fully cooked.
- Drain on paper towel and serve warm with mustard and ketchup.
Notes
*EGFG gluten free flour blend: 300 g sweet rice flour, 300 g potato starch, 200 g sorghum flour, 200 g millet flour. Makes ~8 cups.
**Sour Milk (buttermilk substitute): Pour 1 ½ tablespoon vinegar into a 2-cup measuring cup. Add milk to the 1½ cup mark. Let sit for 10-15 minutes. Stir and use.