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Prep 10min
Total30min
Servings5
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Ingredients
Oil for deep frying
1/2
cup gluten free cornmeal
1/2
cup Bisquick™ Gluten Free mix
2
teaspoons sugar
1
egg, beaten
2/3
cup milk (you can use soy, almond, etc.)
1
package (16 oz) gluten free hot dogs
Sticks, if desired
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Steps
1
In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
2
In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
3
Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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