I'm not sure why it's so fun to eat things on a stick. But it is! Try it.

Dry Ingredients

1 cup GF all-purpose flour
3/4 cup Masa Harina or extra fine ground yellow cornmeal
2 tablespoons sugar
1/2 teaspoon xanthan gum
1-1/2 teaspoons GF baking powder (Featherweight)
1/2 teaspoon salt
1/4 cup rice flour for dredging

Wet Ingredients

1-1/4 cups GFCF milk (nut, soy, rice, DariFree)
2 eggs
2 cups oil for deep-frying (safflower, sunflower, canola)

8 GFCF hot dogs (Applegate Farms)
Wooden sticks (food grade, not colored)

1) Insert a wooden stick into end of each hot dog and set aside.
2) In a medium bowl, whisk together dry ingredients. In a separate bowl, combine milk and eggs.
3) Stir milk mixture into flour mixture with a fork until well blended. Batter will be thick, similar to muffin batter.
4) Add vegetable oil to a large saucepan or deep fryer and heat to 375°. Meanwhile, dredge hot dogs in rice flour and then dip into batter and coat evenly. When oil is hot enough, fry corn dogs, turning to cook, until golden brown. Drain on paper towels. Serve warm. Makes 8 dogs.

Nutrition Tip

To avoid deep frying, smooth tops of dipped dogs with wet fingers. Place on parchment-lined cookie sheet and bake for 20 to 25 minutes in a 375° oven.

Recipe © 2010 Inga Smith. All Rights Reserved.