Check out my buddy Reid’s story and how he has allergies to eggs and nuts. We found a great solution so take notice mom’s! This is a fantastic recipe to make with your kids anytime! https://www.youtube.com/watch?v=21GiIGe_WXU
preparation
preparation Time10 mins
cook Time
5 mins
servings
6
calories
271 per serving
ingredients
- 1 cup Yellow corn meal
- 1 cup gluten-free flour
- 2 teaspoons salt
- 1 teaspoons aluminum free baking powder
- 1/2 teaspoons baking soda
- 1/2 can of creamed corn
- 1/4 cup frozen corn (thawed)
- 1/3 cup grated onion
- 1-1/2 cup buttermilk
- 4 tablespoons cornstarch, for dredging
- 1 package cocktail wieners (nitrate-free)
- 1/2 cup greek yogurt
- 1/4 cup yellow mustard
- 1 tablespoons agave syrup
directions
Directions:
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl, combine the corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each cocktail wiener in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on a skewer, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes. To make the sauce, combine the ingredients in a small bowl. Serve along side the corn dogs. Enjoy!!
