Wednesday, May 27, 2015

Indiana Fair Corn Dogs

Ever since I switched to eating GF, I have missed just having a hot dog. You know? A hot dog in a bun with some ketchup, maybe a little shredded cheese. Yes! So good. But I haven't mastered a roll dough that would work for hotdogs. But, I now have an alternative: corndogs. And maaaaaaan, are they good! I found the recipe here.

Indiana Fair Corn Dogs
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD:12-16 servings
1 cup GF flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
Dash of pepper
1 egg, lightly beaten
1 cup evaporated milk
Oil for deep-fat frying
12 to 16 wooden skewers
12 to 16 hot dogs

1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. I found that I  needed more than just one cup of evaporated milk to get the right consistency - think thinner pancake batter. Transfer batter to a tall drinking glass.
2. In an electric skillet, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.
Nutritional Facts
1 corn dog equals 260 calories, 19 g fat (7 g saturated fat), 42 mg cholesterol, 704 mg sodium, 13 g carbohydrate, trace fiber, 8 g protein.

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