Gluten-Free Corn Dogs

Ingredients

• 1 1/4 cups gluten-free cornflour
• 3/4 cup white rice flour, plus additional for coating hot dogs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1 cup milk
• 2 large eggs
• 3 tablespoons honey
• 2 tablespoons vegetable oil
• 8 gluten-free hot dogs
• 1 quart vegetable oil
• 8 skewers, about 6-inches long

Directions

1. In a small bowl, combine the gluten-free cornflour, 3.75 ounces white rice flour, baking powder, salt, and xanthan gum with a whisk. Pour in the milk, eggs, vegetable oil, and honey, then stir until the batter is smooth. Let it rest for ten minutes.
2. Spoon about 1/2 cup white rice flour onto a medium plate. Pat the hot dogs dry all over, ends included, then push the sticks into them so each stick goes about halfway through. Coat the hot dogs one at a time in the white rice flour, then move them to a dry plate and set them aside.
3. Bring the oil to 375 degrees F.
4. Set a plate or baking pan lined with a few paper towels near the fryer, making sure it is not too close to the hot oil.
5. Choose a drinking glass tall enough for dipping a whole hot dog. Transfer the batter to the glass. Dip the hot dogs one at a time, then lift each one out and give it a light swirl. Move the coated hot dog right into the hot oil and lower it in gently. Cook 1 or 2 corn dogs at a time. After about one minute in the oil, use metal tongs to carefully turn the corn dog, though it may do a little rolling on its own. Take the corn dogs out of the oil.
6. Drain the corn dogs on the paper towel lined plate and serve. If the stick is still hot, cover it with a paper towel before serving.