Gluten-Free Tuesday: Corn Dogs

Name: Gluten-Free Tuesday: Corn Dogs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 teaspoons baking powder; 296 milliliters gluten-free cornflour; 2 larges eggs; 3 Tbsps honey; 8 gluten-free hot dogs; 237 milliliters milk; 177 milliliters white rice flour, plus additional for coating hot dogs; 1 teaspoons salt; 946 milliliters vegetable oil; 0 teaspoons xanthan gum

Gluten-Free Tuesday: Corn Dogs is a gluten free hor d'oeuvre. One serving contains 1322 calories, 8g of protein, and 127g of fat. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Head to the store and pick up hot dogs, xanthan gum, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In small bowl, whisk together gluten-free cornflour, 3.75 ounces white rice flour, baking powder, salt, and xanthan gum.

Ingredients you will need

Corn Starch

Salt

Equipment you will use

Whisk

Bowl

Add milk, eggs, vegetable oil, and honey.

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Vegetable Oil

Honey

Egg

Milk

Mix together until smooth. Allow batter to stand for ten minutes.

Place about 1/2 cup white rice flour on a medium plate. Dry hot dogs, including ends, and slide sticks into hot dogs. You want to slide sticks about halfway into the hot dog.

Ingredients you will need

White Rice Flour

Hot Dogs

Roll hot dogs, one at a time, in white rice flour.

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White Rice Flour

Hot Dogs

Roll

Place hot dogs on dry plate. Set aside

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Hot Dogs

Heat oil to 375°F. Line a plate or baking pan with a few paper towels.

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Cooking Oil

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Paper Towels

Baking Pan

Place near the fryer. (Be sure plate is a safe distance from the fryer.)

Select a glass that’s tall enough to dip the entire hot dog into.

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Hot Dogs

Dip

Pour batter into drinking glass. Dip hot dogs, one at a time, into glass. Lift hot dog from batter and swirl lightly. Quickly transfer coated hot dog into the hot oil, gently placing the hot dog into the oil. Fry one or two corn dogs at a time. After about one minute of frying, gently "roll" the corn dog in the oil using a pair of metal tongs. (Often they roll themselves.)

Ingredients you will need

Hot Dogs

Corn

Roll

Dip

Cooking Oil

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Tongs

Remove corn dogs from oil.

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Corn

Hot Dogs

Cooking Oil

Drain on paper towel lined plate and serve. If stick is still hot, wrap in a paper towel before serving.

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Wrap

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Paper Towels

Equipment

Ingredients

Servings:

2teaspoons

baking powder 296milliliters

gluten-free cornflour 2larges

eggs 3Tbsps

honey 8

gluten-free hot dogs 237milliliters

milk 177milliliters

white rice flour, plus additional for coating hot dogs 1teaspoons

salt 946milliliters

vegetable oil 0teaspoons

xanthan gum

Recommended wine: Riesling, Gewurztraminer, Rose Wine

Hot Dogs on the menu? Try pairing with Riesling, Gewurztraminer, and rosé Wine. A Gewürztraminer will be great with your basic New York style hot dog with mustard and sauerkraut. For a Chicago-style dog with sour pickles and hot peppers, you might opt for a crisp Riesling. No matter your toppings, a dry rosé almost always works. You could try Bully Hill Vineyards Dry Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.