Corn dog - mini (gluten free)

By á-73113

Yeaild: 8 dogs

Ingredients

• 1 pack hot dogs
• 2 c. pamela's gf bread mix (no yeast needed in this recipe)
• 1 c. yellow cornmeal
• 1 tsp sea salt
• 2 eggs slightly beaten
• 2 c. warm water

Preparation

Step 1

In a 12 inch skillet heat approximately 2-inches of oil to 375
Slice hot dogs into quarters and set aside.
Mix dry ingredients together.

Lightly whisk eggs and water. Add wet ingredients to dry ingredients, whisking until smooth. Heavily coat sliced hot dogs in batter then place in hot oil for about 4 mins until dark golden brown. Drain hot dogs on cooling rack and serve.