Corn Dogs
CORN DOGS 1/2 cup yellow cornmeal or corn flour (cornflour is ground a bit finer) 1/2 cup gluten-free flour mixture 1/2 tsp. xanthan gum 1 Tbsp. sugar 1 tsp. dry mustard 1 tsp. gluten-free baking powder 1/2 tsp. salt 1/2 cup milk 1 egg, slightly beaten 1 Tbsp. shortening, melted 6 gluten-free hot dogs 6 skewers or sticks In a large bowl, stir together first 7 ingredients, mixing well. Add the milk, egg and shortening, mixing with a wire whisk until very smooth. Pour the mixture into a tall glass. Insert the skewers or sticks into the hot dogs, then dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Note: Add the liquid a little at a time; you want the mixture to be on the thick side for dipping. You may also want to dust the hot dogs with cornflour to help the batter stick.)
CORN DOGS 1/2 cup yellow cornmeal or corn flour (cornflour is ground a bit finer) 1/2 cup gluten-free flour mixture 1/2 tsp. xanthan gum 1 Tbsp. sugar 1 tsp. dry mustard 1 tsp. gluten-free baking powder 1/2 tsp. salt 1/2 cup milk 1 egg, slightly beaten 1 Tbsp. shortening, melted 6 gluten-free hot dogs 6 skewers or sticks In a large bowl, stir together first 7 ingredients, mixing well. Add the milk, egg and shortening, mixing with a wire whisk until very smooth. Pour the mixture into a tall glass. Insert the skewers or sticks into the hot dogs, then dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Note: Add the liquid a little at a time; you want the mixture to be on the thick side for dipping. You may also want to dust the hot dogs with cornflour to help the batter stick.)