Allergen-Free Mini Corndogs


Allergy-Free Mini Corndogs
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Allergy-free, kid friendly mini hot dogs are great for lunch or dinner.
Servings
8 Servings
Servings
8 Servings
Allergy-Free Mini Corndogs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Allergy-free, kid friendly mini hot dogs are great for lunch or dinner.
Servings
8 Servings
Servings
8 Servings
Ingredients
  • 1 cup gluten free flour blend Can use all-purpose flour if not GF
  • 1 cup cornmeal
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp paprika
  • 1 cup plain dairy-free rice milk beverage
  • 1/4 cup honey
  • 2 tbsp water
  • 8 turkey or beef hot dogs, cut in half Look for allergy-friendly brand
  • 4 cups safflower oil, for frying
  • Ketchup and mustard for dipping
Servings: Servings
Units:
Instructions
  1. In a large bowl, thoroughly combine flour, cornmeal, baking powder, salt, pepper and paprika. In a separate bowl, whisk rice milk, honey and water until smooth. Pour wet ingredients into dry ingredients and stir until just combined; do not over mix. cover and chill for 10 minutes in the refrigerator.
  2. In a large cast-iron pan, heat oil to 365° F. Cut 4 wooden skewers in half and insert into the cut end of each hot dog half.
  3. One at a time, dip hot dog halves into batter. If it becomes too thick to cling to the hot dogs, stir in water 1 teaspoon at a time, to thin as needed. Use your hands or a spoon to evenly spread batter 1/4-inch thick on each hot dog half. Do not over-coat with batter to ensure the batter cooks through.
  4. Using metal tongs, carefully place corn dogs into the hot oil and cook about 2 minutes per side, 4 minutes if using a cast-iron dutch oven, or until lightly golden brown. Remove with metal tongs and place on a paper towel-lined plate.
  5. Serve with ketchup and yellow mustard.

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