September Recipe of the month

The end of August and the beginning of September marks the start of the Alaska State Fair. My husband and I attended last year and it was very rainy so we stayed inside and didn't stay very long. However, this year we were blessed with a very sunny day and had a wonderful experience. I ate some cotton candy and John had a green apple covered with caramel. I really w anted a corn dog because it is my favorite fair food. However, most of the vendors couldn't tell me what was in their mix so, to be safe, I refrained from eating fair food. However, I do have a handy recipe to make gluten-free corn dogs so, I thought I would share it!

Gluten-free Corn dogs

Serves 8

1 cup yellow corn meal
2/3 cup gluten-free all-purpose flour (I've used Bobs Red Mill with success!)
1/3 cup cornstarch
1 tsp. salt
3/4 tsp. baking powder
2 tbsp. sugar
1 egg
1 cup buttermilk (I use ricemilk or almond milk - add a little at a time until good consistency reached)
1 package of good quality hot dogs (such as Sabrett Skinless Beef Franks)
2 quarts of vegetable oil (for frying)
8 wooden popsicle sticks or skewers

Directions

1. Line a rimmed sheet tray or large plate with paper towels. Remove hot dogs from their package and dry completely with paper towels. Place a wooden stick into the length of each hot dog, leaving enough length at the end to use as a handle. Heat oil in a 10"-12" heavy pot over medium heat until temperature reaches 350°. You can also use a deep fryer if you have one.

2. Whisk dry ingredients together in a medium bowl and make a well in the center. Whisk together egg and milk in the well and combine with dry ingredients, mixing until smooth.  Pour batter into a pint glass or other tall, skinny container, leaving a 1-inch space between the top of the batter and the rim of the glass.

3. Dip prepared hot dogs into batter, coating completely, and fry for 2–3 minutes, turning halfway through fry time, until deep golden brown on all sides. Drain corn dogs on prepared tray (either let the paper towels absorb the oil or put a wire rack over the paper towels). Repeat with remaining hot dogs.

Note: You can use up any leftover corndog mixture by frying up some corn fritters. Just drop tablespoons of remaining batter into the oil and fry 2-3 minutes, turning halfway, until puffed and golden. For an added kick, add 1 tbsp. chopped jalapeño plus 3 tbsp. grated cheddar to the leftover batter before frying.