I love making these Mini Corn Dogs. They are so easy and so yummy. Thanks to Pamela’s for sharing it. Here is the link: Mini Corn Dogs
Ingredients:
- 1 pack uncured, nitrate-free 100% beef hot dogs (I use all Beef Oscar Meyer’s)
- 2 cups Pamela’s Gluten Free Bread Mix (no yeast needed in this recipe)
- 1 cup yellow cornmeal
- 1 tsp sea salt
- 2 eggs slightly beaten
- 2 cups warm water
- I find that this recipe is too much, so I only make half the batter. I can still coat about 8 hot dogs (16 halves).
Directions:
In a 12-inch skillet heat approximately 2-inches of oil to 375°. ( I do not check temp, I just wait until its hot)
Slice hot dogs into quarters and set aside.
Mix dry ingredients together.
Lightly whisk eggs and water. Add wet ingredients to dry ingredients, whisking until smooth.
Heavily coat sliced hot dogs in batter ann place in hot oil for about 4 minutes until dark golden brown.
Drain hot dogs on cooling rack and serve.
And enjoy!
I am sharing this recipe on Gluten Free Wednesdays.
Ligia
