Monday, February 6, 2012

Wheatless: Corn Dogs

Corn Dogs
 Well, I finally got my corn dogs right - and ate waay too many of them!

Batter for one package of Kosher beef dogs:

1/2 Cup Gluten Free Pantry Yankee Cornbread Mix, 1 Egg, 2 tsp. Sugar, 1/2 Cup Buttermilk

Whisk together and refrigerate 1/2 hour.

Cut dogs into thirds and pierce with skewers.  Heat deep fryer to 365f.

Gluten-free Corndogs
Fry until golden brown, and done!  I served these with spicy ketchup and horseradish mayonnaise.

As the batter warms it doesn't stick as well, so keep it cold or dust the dogs in cornstarch before battering.

These were crunchy, corny, and addictive.