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.