Name: CORN HOT DOGS
Ingredients: 1/2 cup (70 g) of P.A.N. Pre-cooked White Corn Flour, gluten-free.; 6 gluten-free sausages.; 1/2 cup (70 g) of gluten-free flour blend, xanthan-free.; 1 tablespoon (12 g) of granulated sugar (optional).; 2 teaspoons of baking powder.; 1/2 teaspoon of kosher salt.; 1 egg (50 g, shelled weight) at room temperature, beaten.; 1/2 cup (4 fl oz) of milk at room temperature.; Oil for frying (I like a 50/50 mix of lard and vegetable oil).; 12 lollipop sticks or bamboo skewers.; FOR FRYING; – Additional corn flour or xanthan-free gluten-free flour, as needed.; – Powdered sugar for dusting (optional).

20 – 25 minutes

10 – 12 minutes

INGREDIENTS

1/2 cup (70 g) of P.A.N. Pre-cooked White Corn Flour, gluten-free.
6 gluten-free sausages.
1/2 cup (70 g) of gluten-free flour blend, xanthan-free.
1 tablespoon (12 g) of granulated sugar (optional).
2 teaspoons of baking powder.
1/2 teaspoon of kosher salt.
1 egg (50 g, shelled weight) at room temperature, beaten.
1/2 cup (4 fl oz) of milk at room temperature.
Oil for frying (I like a 50/50 mix of lard and vegetable oil).
12 lollipop sticks or bamboo skewers.
FOR FRYING
– Additional corn flour or xanthan-free gluten-free flour, as needed.
– Powdered sugar for dusting (optional).

PREPARATION

1
In a small bowl, add the corn flour, flour blend, optional sugar, baking powder, and salt, and whisk to combine well. Add the egg and milk and whisk until you get a smooth batter.
2
Place the batter in a tall, narrow glass or mason jar, then refrigerate it to chill while you prepare the other ingredients.
3
Take the hot dogs out of the package and pat them dry. Cut each hot dog in half crosswise to create two short, evenly sized pieces.
4
Insert a stick or skewer into the cut end of each hot dog piece, pushing it about halfway through the hot dog. Be careful to insert the stick parallel to the sausage so it doesn’t pierce through the casing.
5
Coat the sausages in the gluten-free, xanthan-free flour mixture until they have a thin layer all around, including the cut end. Set the hot dogs aside.
6
Pour the frying oil into a medium, heavy-bottomed saucepan, with a candy thermometer attached to the side (make sure the probe is in the liquid and not resting on the bottom of the pan, or it won’t give an accurate reading).
7
Heat the oil to 350°F over medium-high heat. Reduce the heat as needed to maintain the oil temperature without it rising.
8
Take the corn flour batter out of the fridge and whisk to ensure it is still well combined and loose.
9
Sujetando el palillo, sumerja lentamente los perritos calientes preparados, de uno en uno, en la masa y retírela lentamente para permitir que la masa se adhiera al perrito caliente.
10
Holding the stick, slowly dip the prepared hot dogs, one at a time, into the batter and lift them out slowly to allow the batter to coat the hot dog.
11
Carefully place the battered hot dog into the frying oil. It should float, but if it doesn’t, gently shake the pan to prevent it from sticking to the bottom of the pot or the frying basket.
12
Fry it for about 2 minutes, then turn it to cook evenly on all sides. If the batter sticks to anything, gently loosen it before attempting to turn it.
13
Allow the hot dog to finish frying until the coating is evenly golden. Remove them from the oil and let them drain on a plate lined with paper towels.
14
Repeat the process with the remaining hot dogs.