After lots of trial and error, we have finally found a corn dog batter worth writing home about. A Cozy Kitchen provided the perfect base for this recipe. We love the way the batter fries up crunchy and delicious!
Here it is; my notes are in italics:
adapted from acozykitchen.com
1 package of hot dogs – we like Foster Farms Turkey Dogs
2/3 c rice flour – brown or white rice flour
1/c corn meal – make sure it is gluten-free. Most brands are, but please check.
1 Tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup rice milk – substitute with any milk
4 Tbsp corn starch
4 cups of veggie or canola oil for frying
In a bowl, mix together flour, meal, baking powder, salt, baking soda, egg and rice milk. If the batter is too thick, continue to add a little bit of milk at a time until the batter becomes the consistency of pancake batter. After the batter has reached the right consistency, we recommend pouring it into a tall cup or mason jar. This allows better batter coverage and works great!
On another plate place corn starch.
Finally, on your last plate, place your hot dogs that you have skewered with wooden skewers or Popsicle sticks. We cut ours in half to have mini dogs.
Dredge your hot dogs in corn starch, then quickly dunk them in the batter. Carefully lower it directly into the hot oil. If you are making mini corn dogs, submerge the hot dog and remove it with a fork, immediately place it into the hot oil.
Cook for 4 to 5 minutes, or until the outside is nice and golden, remove and drain on a paper towel lined rack.
Serve with your favorite sauce, fries, veggies or fruit!
Makes 8 regular corn dogs, or 16 mini corn dogs.