1 cup gluten-free flour
1/2 cup corn meal
1/2 cup corn flour (finely ground corn meal)
1 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 egg beaten with 1/2 cup milk
Pinch of sugar
Pack of Gluten Free hot dogs
Mix all ingredients (except hot dogs) until well blended. You
may need to add a bit more milk. You want a batter that will
coat your hotdogs when they are dipped, the coating should be
about 1/4 thick, any thicker and the batter will not cook all of
the way before it burns on the outside, too thin and there will
be bald spots where the batter splits away from the hotdog
Heat oil to 350 degrees.
Use corn or safflower oil for even cooking.
Rinse hot dogs. pat dry, toss dogs with a little corn starch to coat
them. Slide a wooden dowel down into the hotdog about 1/3 of
the way. Dip the hotdog into the batter making sure the coating
gets on the dowel stick a bit. This keeps the coating on the hot
dog better during frying. Place the coated dog immediately into
the hot oil. Cook until light golden brown, about 2 or 3 minutes.
Drain on paper towels. If you want to cook a lot of corndogs,
dont fry them quite so golden. Just let the coating firm up then
remove and drain. Freeze corn dogs on a baking sheet until solid
then transfer to a freezer bag. To heat, you can put
them in a 400 degree oven or refry them.