Corn Dogs

Kid approved!

1-1/3 cups organic corn flour

1/3 cup potato starch, plus more to lightly coat hot dogs

1/3 cup GF oat flour

3 tablespoons Vance’s DariFree Powder

2 tablespoons cane sugar, or light brown sugar

1-1/2 teaspoons baking powder

1-1/2 teaspoons egg replacer powder

1-1/2 teaspoons xanthan gum

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper, or paprika (optional)

1-3/4 cups hot water

Pure olive oil, or grapeseed oil for frying (about 2 quarts)

12 all-natural uncured hot dogs (Applegate Farms)

1. In electric deep fryer, preheat pure olive oil to 360 degrees F.
2. In airtight container, combine corn flour, potato starch, GF oat flour, DariFree powder, cane sugar, baking powder, egg replacer powder, sea salt, and freshly ground pepper (optional); place on lid; shake vigorously to combine.
3. Pour dry ingredients into mixing bowl; add hot water; stir to form smooth batter; scoop batter into 1-quart Mason jar.
4. Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise, trim end of stick off to accommodate the fryer; roll hot dogs in potato starch to coat.
5. Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, so that hot dog is coated evenly.
6. Lower hot dog into hot oil; immediately repeat with 2 hot dogs.
7. Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes; transfer to a paper-towel-lined tray, turning to blot oil.
8. Working in batches of 3, repeat with remaining hot dogs and batter.

Serve immediately with ketchup and mustard, or dips of choice.

To freeze: prepare through step 5; place coated hot dogs on parchment-lined tray; cover tightly with plastic wrap; place in freezer until frozen solid; remove from sheet to plastic freezer bag.

To prepare frozen corn dogs: remove from freezer and do not thaw; cook as stated in step 7, adding 2 minutes to cooking time.

Servings: 12 corn dogs
Prep Time: 15 minutes
Preheat: 360 degrees F
Cook Time: 7 minutes