Dairy-Free Mini Corn Dogs

Ingredients

• 1 cup Gluten-free all-purpose flour
• 1 cup Cornmeal
• 2 tbsp Sugar
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1 cup Dairy-free milk (e.g., soy or oat milk)
• 1 large egg's worth Egg replacer (prepared according to package directions)
• 12 small Hot dogs (nitrate-free, chicken or beef)
• 3 cups Oil for frying (e.g., canola or vegetable oil)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together gluten-free flour, cornmeal, sugar, baking powder, and salt.
2. 2In a separate bowl, combine dairy-free milk and egg replacer.
3. 3Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. 4Pour oil into a deep pot or fryer and heat to 175°C.
5. 5Pat hot dogs dry with paper towels.
6. 6Dip each hot dog into the batter, coating evenly. Use a skewer or tongs to hold the hot dog while dipping.
7. 7Carefully lower the battered hot dogs into the hot oil, a few at a time. Fry for 2-3 minutes, or until golden brown and cooked through.
8. 8Remove corn dogs from the oil and place on a wire rack to drain excess oil.
9. 9Serve immediately with your favorite condiments.

Substitutions

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