GLUTEN FREE CORN DOGS
This recipe is originally from "Incredible Edible Gluten Free Food For Kids" but has been altered. Totally delicious!
Provided by zepharum
Categories Kid Friendly
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pat hot dogs dry with a paper towel. Insert a wooden skewer into each hot dog.
- In a pie pan, combine the rice flour, tapioca starch, potato starch, corn flour, sugar, baking powder and dry mustard.
- In another bowl combine the egg, milk and 2 tbsp oil. Add to the dry ingredients and mix well. The batter will be thick.
- Roll the hot dogs in the extra rice flour and then coat in the batter. Deep fry and dry on paper towels.
Nutrition Facts : Calories 156.1, Fat 5.4, SaturatedFat 1.2, Cholesterol 26.4, Sodium 91.5, Carbohydrate 24.1, Fiber 1.3, Sugar 3.4, Protein 3.2
GLUTEN-FREE BEST EVER CORN DOGS
Feel like you are at the fair with these corn dogs made from Bisquick® Gluten Free mix.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
- In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
- Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 45 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 0 g
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THE BEST GLUTEN FREE CORN DOG RECIPE
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- Combine the following dry ingredients: cornflour, half-cup of the rice flour, baking powder, salt, and xanthan gum. Add milk, eggs, olive oil, honey and water. Stir until smooth and let it stand for 10 min.
- Place remaining rice flour on a plate. Dry the hotdogs and then roll them in the rice flour coating them evenly. Put the wooden skewers in the hotdogs and set aside.
- Heat oil to about 375. Get a plate out with some papertowls to prepare to hold cooked corndogs.
- Fill a tall glass with the batter. This is what you will dip the hotdogs in, so anything tall and skinny will work. Evenly cover the hotdog with batter.
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- In small bowl, whisk together gluten-free cornflour, 3/4 cup white rice flour, baking powder, salt, and xanthan gum. Add milk, eggs, honey, and 2 tablespoons vegetable oil. Mix together until smooth. Allow batter to stand for ten minutes.
- Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs. Heat oil until a deep-fry thermometer reaches 365 degrees.
- Dry hot dogs with a paper towel, including ends, and slide sticks into hot dogs. You want to slide sticks about halfway into the hot dog. Dry hot dogs with a paper towel. Don't forget the ends! Roll hot dogs, one at a time, in white rice flour. Place hot dogs on dry plate. Set aside.
- Line a plate or baking pan with a few paper towels. Place near the fryer. (Be sure plate is a safe distance from the fryer.)
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#60-minutes-or-less #time-to-make #course #preparation #appetizers #easy #kid-friendly #dietary #gluten-free #free-of-something
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