Corn Dogs

Corn Dogs

1/2 cup white flour
1/2 cup cornmeal
1 teaspoon baking powder
Pinch each of....sugar, salt, dry mustard

1/2 cup milk
1 egg
hot dogs
wooden chopsticks or skewers

Small bit of extra flour

**See note below for substitutions to make it gluten and dairy free

Heat oil in deep fryer or skillet to 365 degrees.
Skewer dogs. I could't find my skewers and the 4 yr old insisted on sticks so I used toothpicks. They weren't the best but made her happy. :)

Roll in flour

Mix dry ingredients and wet ingredients seperate from each other.
Use a glass for easy batter application. Your batter will fill up the glass more as I cut my recipe in 1/2 to try two different flours.

Add slowly to oil, let go when the dog has started to form a crust. In the case of a skillet be sure to wiggle it a little after it's in the oil to be sure it doesn't stick.

If your oil is the right temperature it should bubble well and form the crust quickly. I cooked these on each side for just a couple minutes. Be sure not to burn your batter.

Remove from oil and drain. My corn dogs are flat shape since I used a skillet. They were still really good. The lighter ones here I made with brown rice flour and the darker ones were buckwheat flour. My husband said he could not taste the difference and both were good. If you like a sweeter corn dog you might want to add a little bit more sugar.

** I successfully substituted both brown rice flour and buckwheat flour for the flour in this recipe. I also used rice drink instead of milk.