Gluten Free Corn Dogs (aka Dagwood Dogs)

Ingredients:

¾  Cornmeal

60g butter /nuttelex for dairy free

1 tablespoons sugar

1 teaspoon salt

1 cup LFGF Pastry Mix

1 egg

1 ½ teaspoons of GF baking powder

½ cup milk (can use dairy free, soy, rice milk ,water)

Oil, for deep-frying

16 GF hot dogs

16 wooden skewers

LFGF pastry mix for coating

Method:

1. In a bowl, mix in the Cornmeal, salt, sugar and ¾ cup boiling water. Cover and leave for 10 minutes. 
2. Stir the egg, milk (or dairy free alternative) & butter/nuttelex into the cornmeal, then sift in the LFGF Pastry mix and baking powder. Stir well.
3. Heat oil in a fry pan to around 190c. 
4. Insert a skewer into each hot dog. 
5. Place the LFGF Pastry mix on a plate and coat each hot dog, rolling mixture onto the meat, ensuring an even coverage, then dip into the cornmeal mixture, repeating the rolling process.
6. Lower skewered dogs into (you can do up to 3 at a time) the heated oil, turning until golden.
7. Drain, eat and remember your childhood with a smile on your face.