Allergy-Friendly Mini Corndogs

These little battered hot dogs are as good as, if not better than the corndogs at carnivals.

Plus my Mini Corndogs freeze really well. This makes them easy to reheat, right before a children’s party. Simply pop in the oven at 400 degrees F for about 10 minutes.

Makes: 8 servings
Free of: gluten and all top allergens; mustard optional

Ingredients for Mini Corndogs

1 cup (250 mL) gluten-free flour blend (or all-purpose flour if not GF)
1 cup (250 mL) cornmeal
4 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1 cup (250 mL) plain dairy-free rice milk beverage
1/4 cup honey
2 tbsp water
8 turkey or beef hot dogs, cut in half (look for allergy-friendly brand)
4 cups (950 mL) canola or safflower oil, for frying
Ketchup and mustard, for dipping

Instructions for Mini Corndogs

In a large bowl, thoroughly combine flour, cornmeal, baking powder, salt, pepper and paprika. In a measuring cup, whisk milk beverage, honey and water until smooth. Pour liquid ingredients into dry ingredients and stir until just combined. Do not over mix. Cover and chill 10 minutes in the refrigerator.
In a large cast-iron pan, heat oil to 365 degrees F. Cut 4 wooden skewers in half. Insert a skewer half into the cut end of each hot dog half.
One at a time, dip hot dog halves into batter. If it becomes too thick to cling to the hot dogs, stir in water, 1 teaspoon at a time to thin as needed. Use your hands or a spoon to evenly spread batter 1/4-inch thick on each hot dog half. Do not over-coat with batter, to ensure the batter cooks through.
With metal tongs, carefully place corndogs into the hot oil and cook about 2 minutes per side, or until lightly golden brown. Remove with metal tongs onto a paper towel-lined plate.
Serve with little ramekins of ketchup and yellow mustard, or better yet, mix them together.

Kelly Rudnicki is the author of the Food Allergy Mama's Easy, Fast Family Meals. Recipe reprinted with permission of the publisher, Penguin Group.