Corn dogs are a great meal for the whole family to enjoy. I came across this recipe on Gluten Freely. This recipe was surprisingly delicious and fairly easy to make.
Start to Finish: 30 minutes
Oil for deep frying
1/2 cup gluten free cornmeal
1/2 cups Bisquick Gluten Free mix
2 Tbsp sugar
1 egg, beaten
2/3 cup milk
1 (16 oz) pkg gluten free hot dogs
Sticks, if desired
1. In deep fryer or heavy saucepan, heat 3-inches oil to 375°.
2. In medium bowl, mix cornmeal, Bisquick and sugar. Beat in egg and milk with whisk. Batter consistency will be of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs on sticks, or cut into bite-sized pieces. Roll hot dogs in batter until covered.
3. Fry in hot oil 3-5 minutes or until golden brown. Hot dogs may need to be flipped once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs. Serve with ketchup and mustard. Enjoy!
Double this recipe and freeze the leftovers for a busy day. Allow corn dogs to cool to room temperature, then place corn dogs on baking sheet and freeze. Once corn dogs are fully frozen, put them into freezer bags. Reheat the corn dogs in oven at 400° for about 20 minutes.
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