It will soon be summer, which usually means quick foods, fun foods, not-turning-on-the-stove foods, and fair & festival food. What better food to turn to than corn dogs? I’ve actually never been a huge fan of corn dogs, but I am now!
Being gluten-free, I cannot eat them out at fairs & festivals anyway. Plus, being a health nut, I don’t care to even know what’s in them! Most likely there is a bunch of partially hydrogenated oils, high-fructose corn syrup, sodium, nitrates & nitrites, and all those nasty ingredients.
I was at the grocery store a few weeks ago, and my cashier noticed all my GF food and asked who in our family was g-free. Turns out, she is g-free, too. She started talking non-stop about getting diagnosed with Celiac disease, giving a run-down on local restaurants, and for whatever reason, mentioned corn dogs. She’s a huge fan of them and recommended I try Applegate Farms GF corn dogs.
The next weekend, I was in the store for a couple of things and decided to pick up a box of them. They were good, yes. But I still wasn’t a total fan. I was convinced I could find a recipe and do it better from scratch. Applegate Farms uses good ingredients, but you pay a pretty penny for that. It was over six dollars for a box of four corn dogs! I knew I could do it cheaper, too.
I wanted to share the resulting recipe with you. Especially as we are talking about our bodies being God’s temple and watching what we put into them. You can still enjoy good food – versions of the same food – but making them from scratch using better ingredients. I recommend these corn dogs even for people who aren’t GF.
GF Corn Dogs
8 hotdogs (Make sure they are GF and you can control the quality of the hotdogs by purchasing turkey dogs, nitrate & nitrite-free dogs, or even organic dogs. I use Oscar Mayer Selects turkey dogs. They are GF and nitrite & nitrate-free.)8 skewers, about 6-inches long
1 1/4 cups GF cornflour (finely ground cornmeal)
3/4 cup white rice flour, plus additional for coating hot dogs
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. xanthan gum
1 cup milk
2 large eggs
3 Tbsp. honey (I use 2 Tbsp. because I don’t like them real sweet)
2 Tbsp. vegetable oil (I use extra-virgin olive oil)
1/2 cup water
1 quart vegetable oil for frying (I use peanut oil to fry with because it is a better high-heat oil)
1. Stir together the cornflour, just shy of a half-cup of the rice flour, baking powder, salt, and xanthan gum. Add milk, eggs, 2 Tbsp. oil, honey and water. Mix until smooth. Let batter stand for 10 min.
2. Put about a half-cup of rice flour on a plate. Dry hotdogs, roll them in rice flour, coating the entire dog, including ends. Put the skewers about half-way into the dogs. Lay them aside.
3. Heat oil to 375 degrees F. Have a plate out, lined with paper towels near the fryer.
4. Get a tall glass or cup to pour batter in and dip hotdogs into. Fill glass up to within about a half-inch from the top with batter. Dip skewered hot dogs into the cup one at a time, gently stirring or twirling them to coat the entire dog. Lift the dog out and place gently in the fryer. You could fry one or two at a time – no more than that. After about a minute, use tongs to gently turn the corn dog over to fry the other side. Fry for another minute and remove from oil onto paper towel-lined plate.
(I’ve had left-over batter, that I drop by spoonfuls into the fryer. My kids like to eat the fried balls of corn dog batter!)
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