2/3 cup cornmeal
1/3 cup white rice flour
1/3 cup tapioca flour
1/3 cup cornstarch
1 tsp potato flour
2 Tbsp sugar
1 tsp salt
2 tsp baking powder
2 tsp dry mustard
1 tsp xanthan gum
1 1/4 cup buttermilk
2 large eggs
Fill your deep fryer with gluten-free oil, or fill a heavy pot with gluten-free oil and set on stove top.
Get out 8 to 10 hotdogs, poke a stick into the end of each hot dog for a handle if you wish, and let sit out to come to room temperature while you prepare the batter.
Put all the dry ingredients in a large bowl and stir to mix well.
Put buttermilk and eggs in a small bowl and whisk until mixed well.
Put buttermilk/egg mixture into dry mixture and stir until combined; batter will be thick.
Heat the oil until it reaches about 360 degrees or until the oil spits when water is dropped in.
Dip the hot dog into the batter and let excess drip off, then gently lower into hot oil; fry until golden brown.
Don't over-crowd the oil in the fryer, just deep fry a few at a time if necessary.
Remove to a paper towel covered rack to cool.
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