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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a great gluten free substite for corn dogs, which is something that my 10 year old really misses. My other children love it as well. Prep is a little time consuming, but very worth it. Ingredients:
1/2 cup rice flour or 1/2 cup tapioca flour |
1 lb instant potato flakes |
1 cup powdered milk |
1 tablespoon sugar |
22 ounces hot water (as hot as you can stand to put your hands in) |
8 hot dogs |
Directions:
1. Cut hot dogs into thirds.
2. mix first five ingredients together untill well combined.
3. Form a 1/8 to 1/4 inch layer of dough around each hot dog.
4. Deep fry on medium heat until golden brown, watch carefully as these burn easily.
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