when i was in college i felt it was time to make (what i now think was) a ridiculous decision: i would either take up smoking or become a vegetarian. why those were my two options, i have no idea. considering my father is a cardiovascular and thoracic surgeon, i figured the vegetarian option would keep me from being kicked out of the family.
fast forward a couple years. i’m in my dietetic internship. i became severely ill. hello, mononucleosis. after weeks of intense fatigue, horrible nausea, and generally just wanting to die, the first food craving i had was for a corn dog. really. after years of no meat, all i wanted was a corn dog. so, i ate one, and thus ended my vegetarian season.
i love corn dogs. until now it’s been years since i’ve had one. and as i told a good friend the other day, gluten-free people deserve corn dogs too!
i know on first consideration, it’s not necessarily a dietitian’s smartest lunch choice. but clearly, sometimes, you just want a corn dog. not to mention, these are super kid-friendly and because they’re cut in half, the size is just right. be sure to use quality, organic, nitrate-free hot dogs.
Servings 16 mini corn dogs
- 8 nitrate-free organic hot dogs, halved
- 1 cup gluten-free cornmeal
- 1/3 cup kumquat's all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon baking powder
- 1/ teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1 large egg
- canola oil
- wooden sticks cut in half
- Heat hot dogs over low heat in a large skillet to just warm.
- Combine cornmeal and next 5 ingredients in a medium bowl. Combine buttermilk and eggs. Stir buttermilk mixture into cornmeal mixture until smooth. Pour a cup-full of mixture into a tall drinking glass.
- Heat 2 to 3 inches of oil in a saucepan until it registers 360` with a candy thermometer.
- Skewer hot dog halves with wooden sticks. Dip one hot dog at a time in batter in drinking glass. Cook in hot oil in batches until golden brown. Drain on paper towels.