HOMEMADE GLUTEN-FREE CORN DOGS

I have never been a huge fan of hot dogs, but I always wondered if I would be a fan of corn dogs if I could eat them. Well one day my wonderful and loving brother experimented and figured out a way to make me amazing gluten-free corn dogs. So thanks to him, I can share this easy recipe with you now.

HOMEMADE GLUTEN-FREE CORN DOGS

1 cup Masa Flour (For those who don't know, it's made from corn and can be found in usually the Mexican Food aisle or baking aisle of your local grocery store. I recommend the Maseca brand...it is the cheapest one I usually find. A 4 to 5 lb. bag is roughly $2-$3)
1/4 cup sugar
About 1/4 cup water
4 hot dogs
Vegetable Oil

In a small bowl mix the masa flour and sugar. Gradually add water a few tablespoons at a time until mixture is consistently moist and malleable, but not runny or overly wet. Fill a small saucepan about 1/3 full of vegetable oil and heat on medium to medium low temperature. While oil is heating cook hot dogs in microwave for about 30 seconds. I recommend cutting them in half (so you have two chunks each about two inches long), so it cooks more evenly. Then take a heaping spoonful of the batter and coat the hot dog chunks by pressing the mixture around it, so it is completely covered. Place in oil, turning it as one side becomes brown. Once corn dog is evenly browned remove from oil and set on paper towel to remove excess oil. Sprinkle with salt while still warm, and then let them cool slightly before eating. These corn dogs are crispy yet chewy and definitely dress up a hot dog into something fantastic. Everyone I have ever made these for (gluten-free eaters, as well as, gluten eaters) have absolutely loved them! You can make them with thicker or thinner coating depending upon your personal preference, as well as cook them longer for a more crispy result.

If you experience any difficulties making this recipe and you have problems with the batter falling off the hot dog troubleshoot the following possibilities:

-You might have put in too much water...easy fix--double the batch by adding more flour and sugar
-The oil might not be hot enough...I recommend putting a drop of batter in first, see if bubbles rise around it to know if oil is warm enough to start cooking
-Vegetable oil does tend to work better than canola or olive oil
-The hot dog needs to be pretty warm while molding the flour mixture around it

If you find your corn dog shell is getting too dark but is not cooked all the way through, try putting less batter around so it is thinner, and try turning down the temperature of the oil. That way it will not get as brown as quickly and will have more time to cook through.

I absolutely love these gluten-free corn dogs and will find myself craving them. Definitely give them a try!