And not just anything. The cutest littlest babiest gluten free corn dog nuggets.
See?? Did you squeal a little? I just wanna pinch one right through my screen.
Truth be told I have never fried a morsel in my life - the thought of dropping anything into a vat of hot oil freaks me out. (Plus, I am an absolute oil-magnet. Oil-stains are the new tie-dye! Yeah!) So when Silvana asked me to check out her new cookbook, I musta been feeling ballsy cause I chose the most intimidating recipe (to me). Also a factor: I haven't had a corn dog since being diagnosed with Celiac 5ish years ago, and LORD do I miss me some Nathan's nuggs. (Preferably eaten in a mall food court. Am I right?)
I've gotta tell you - these guys were so simple to make, and Silvana's instructions are incredibly clear, especially for a frying newbie. The batter (a mix of cornmeal and a gluten free flour blend) is so thick and dreamy that you'll want to dunk your whole damn hand in it.
Once battered, the mini corn dogs fry up in two minutes (two minutes!!!) and it is quite literally one of the coolest things I have ever seen happen in my own kitchen. They puff up. And turn a lovely golden color. And LOOK JUST LIKE CORN DOGS WOULD YOU BELIEVE IT. Innnnnncredible.
Want the recipe? I just might have it for you after the jump :) Click through at the end of this post and it's all yours.
But if you can't stop at corn dogs, I understand. Silvana's book also has recipes for cinnamon crunch french toast sticks, salted soft pretzel poppers, loaded nacho potato skins and ranch chicken nuggets. I won't even tell you the desserts because then you'll be dead. And I kinda like you. I like you SO VERY MUCH that I'd love for you to have a copy of Silvana's Gluten-Free and Dairy-Free Kitchen. (I mean Silvana is technically the one giving away the book but details details.)
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'Read more' for that corn dog recipe...
- I don't have an oil thermometer (is that even a thing?), so I stuck the end of a wooden spoon in the hot oil. When bubbles came from the spoon, the oil was ready.
- Silvana recommends boiling or grilling the hot dogs and cooling before making the corn dogs, but I skipped that step.
- I imagine you can sub the flour blend for whatever you have on-hand.
8 gluten-free beef hot dogs, cut into thirds
3/4 cup Silvana's gluten-free all-purpose flour, plus more for coating (recipe follows)
1.5 cups cornmeal, preferably medium grind
2 tsp baking powder
1 tsp sugar
1.5 tsp salt
1/2 tsp chili powder
1/2 tsp onion powder
2 large eggs
2 tbsp canola oil, plus more for frying
1 cup milk
Heat about 3 inches of oil to 350 degrees (see note) in a deep pot over medium-high heat.
Scatter 1/4 cup flour on a plate. Roll the hot dog pieces in the flour to coat; shake off any excess.
In a medium bowl, whisk together the remaining 3/4 cup flour, cornmeal, baking powder, sugar, salt, chili powder and onion powder. Whisk in the 2 tbsp of oil, the eggs and the milk.
Working in batches of 6, submerge each floured hot dog in the batter to coat completely, then add to the hot oil and fry, turning occasionally, until golden and crispy, about 2 minutes. Transfer to paper towels to drain. Between batches, return the oil to 350 degrees. Serve hot with condiments of choice.
To Make Silvana's Gluten-Free All-Purpose Flour
Whisk together the following ingredients: 3 cups white rice flour, 1.5 cups tapioca flour, 3/4 cup potato starch, 1/2 tablespoon salt, and 1 tablespoon xanthan gum.
(This is half of the quantity called for in the cookbook and makes ~5 cups flour. I had a good bit left over after making the corn dogs.)
Recipe excerpted from SILVANA'S GLUTEN-FREE AND DAIRY-FREE KITCHEN © 2014 by Silvana Nardone. Reproduced by permission of Houghton Mifflin Harcourt. All Rights Reserved.