Tuesday, January 13, 2009

Mini Corn Dogs

This recipe comes from www.eatingglutenfree.com Mini Corn Dogs

1 c. Featherlight mix
2/3 c. corn meal
2 Tbs. sugar
1 ½ tsp. baking powder
1 tsp. salt
1/2 tsp xanthan gum
½ tsp. dry mustard
2 Tbs. shortening
1 beaten egg
¾ c. milk (add 2-3 Tbs. more if needed)

GF hot dogs

4 c. cooking oil

Combine dry ingredients. Add shortening. Cut into fine granules with a pastry cutter (or 2 knives). Mix egg and milk. Add to dry ingredients. Batter should be about the consistency of brownie batter. Cut the hot dogs into 4 or 5 pieces each. Drop the hot dog chunks into the batter, coating each piece. Heat oil to about 375°. Fry hot dogs pieces in hot oil, turning every 10-20 seconds, until evenly browned. Place on a cookie sheet. Bake at 200° for 3-5 minutes.

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