Corn Dogs

posted by 8 years ago


8-10 Ball Park Beef Franks

½ c. Authentic Foods – white rice flour superfine

¼ c. Authentic Foods – tapioca flour

¼ c. Authentic Foods – potato starch

2/3 c. Arrowhead Mills whole grain yellow corn meal

2 Tbs. C&H sugar

1 ½ tsp. Kinnactive baking powder

½ tsp. dry mustard

1 beaten egg

2 Tbs. Mazola Oils – vegetable oil

Extra rice flour

Shortening or vegetable oil for deep-fat frying


Pat hot dogs dry with paper towels. If desired, insert a wooden skewer into one end of each hot dog. Set aside. In a shallow bowl or pie pan, combine the rice flour, tapioca flour, potato starch, corn meal, sugar, baking powder, and dry mustard. In another bowl, combine the beaten egg, milk, and the 2 tbs. of oil. Add to the dry ingredients and mix well. The batter will be thick. Measure ¾-inch of shortening or oil into a deep frying pan. Heat until a candy thermometer reads 375 degrees. Or use a deep fat fryer according to the manufacturer’s directions. Put some extra rice flour on a shallow plate. Roll the hot dogs in the additional rice flour. (This prevents the cornbread coating from falling off the hot dog during frying.) Then coat the hot dogs with the batter. Fry the hot dogs, three at a time, turning with tongs after 10 seconds. Cook for about 1 minute more, or until golden brown; turn and cook for about 1 minute more. Drain on paper towel. Keep warm until eaten.

tags:  for children, miscellaneous, Corn Dogs, dairy free
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