gluten free mini corndogs

I really like corndogs.  A cornbread-covered hot dog can't possibly be good for you, but sometimes you just have to give in and indulge yourself.  There was only one brand I'd been able to find, and I would tear off the yummy cornbread and throw away the hot dog.  It was a waste of the hot dog and money.  So when I came across this recipe a couple weeks ago on Gluten Freely, I had to try it!

The original recipe says it is enough batter for a package of hot dogs, but it was only enough for half package for me. 

My ingredients:

• Oil for deep-frying 
• 1/2 cup cornmeal
• 1/2 cup Bisquick Gluten Free 
• 2 tsp sugar
• 2 of my parents' pullet eggs (1 large egg would be fine!), beaten
• 2/3 cup milk (You can use soy, almond, etc.)
• 1/2 package Oscar Mayer hot dogs

Heat about 3 inches of oil in a heavy saucepan to 375 degrees.  I used an electronic thermometer.  If using an electric stovetop, keep an eye on the temperature.  It can change rapidly, and you don't want burnt oil.

As the oil heats, mix the dry ingredients - cornmeal, Bisquick, and sugar - in a medium bowl. 

Use a whisk to add the egg and milk.  It should be the consistency of pancake batter.  If it's too thin, add more Bisquick.  

I cut the hot dogs in thirds to have bite-size pieces.  I found them to be the perfect size.  You can use small sticks, but I found them more of a hindrance than a benefit.  Roll the hot dogs in the batter to cover.

Fry in hot oil for 3 to 5 minutes, until golden brown.  Keep an eye on that temperature!  If it's too low, they'll soak up too much oil as they cook.

Drain on a paper towel. 

They were delicious, Scott-approved, and didn't last long at all!  My trials with Pizza Hut style breadsticks (I'd modified this one) and a new crab cake recipe haven't been quite as successful.  As soon as they are, they'll be up here!  I was down with a migraine since Thursday but have lots of yummy things in mind for this week :)

Happy eating!