- Yield servings
- 1 cup gluten-free yellow cornmeal
- 1 to 2 cup Carol's Sorghum Blend
- 1 tablespoon sugar
- 1 to 2 teaspoon baking soda
- 1 to 4 teaspoon salt
- 3 to 4 cups milk of choice
- 1 tablespoon apple cider vinegar
- 1 large egg
- 6 gluten-free hot dogs
- 1 to 4 cup white rice flour, for dusting
- Peanut oil, for frying
- In a tall, narrow jar or measuring cup, whisk together the cornmeal, sorghum blend, sugar, baking soda, and salt. In a small bowl or measuring cup, whisk together the milk, vinegar, and egg until all of the egg membrane is broken up. Whisk the milk mixture into the dry ingredients until the batter is very smooth. Let the batter stand 5 minutes. It should be the consistency of pancake batter, thick enough to coat a spoon. If the batter is too stiff, add water, a tablespoon at a time, to thin slightly.
- Insert a wood skewer into the end of each hot dog. Pat the hot dogs dry with paper towels and dust them with rice flour.
- Heat 3 inches of the oil in a wide, shallow skillet. Holding the end of the skewer, dip the hot dog in the batter to coat it thoroughly. Immerse the coated hot dog in the oil and fry until lightly browned, turning if necessary to make sure all of the batter is browned, about 3 to 5 minutes.
- Remove the corn dog from the oil and drain on paper towels. Serve immediately.
This recipe was originally printed in 100 Best Gluten-Free Recipes by Carol Fenster; reprinted courtesy of Wiley Publishing.