Low Carb Corn Dogs and Pups

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1/3 cup Coconut milk

• Baking & Spices

  • 1/4 tsp Baking powder
  • 4 tbsp Coconut flour
  • 3 tbsp Cornmeal
  • 1 cup Honeyville almond flour
  • 1/4 tsp Salt
  • 1/4 tsp Xanthan gum

• Oils & Vinegars

  • 2 tbsp Oil

• Other

  • 1 tablespoon erythritol

Found on lowcarbmaven.com

Description

Directions

• Insert the corn dog dowels, sticks or chopsticks into on end of the hot dog. Set aside on a plate.
• Pull out a large frying pan and make sure that the corn dog will fit completely inside of it. If not, push the sticks further into the hot dogs. Pour oil into the frying pan about 1 inch deep. Heat the oil.
• Place the dry ingredients for the corn dog batter into a small mixing bowl and whisk together, breaking up any lumps. Add the wet ingredients into the same bowl and mix thoroughly with a hand mixer. Set aside.
• Dry the hot dogs with a paper towel. Sift the 1 tablespoon of coconut flour over the hot dogs and try to coat each one as completely as you can. This will help the corn dog batter stick, making a better corn dog.
• Check the oil by dipping a wooden spoon or chop stik into the oil and watching for bubbles. You want fairly fast bubbles and not sluggish bubbles. If the oil is not hot enough, you may end up with greasy corn dogs or corn dogs that are cooked on the outside but contain raw corn dog batter on the inside. Put a plate near the stove and put several paper towels on top. The corn dogs will need to drain.
• Transfer the corn dog batter to a cup tall enough to accommodate the entire length of the hot dog, but fill it with in an inch of the top. Stick the hot dog into the cup and roll it around making sure it is completely coated. You may need to tip the glass to do so. When the hot dog is completely coated in the corn dog batter, pull it out of the cup and pull it up and down once or twice, sharply to make sure the corn dog does not have excess batter before going into the oil.
• Put the whole corn dog into the oil in the frying pan. Count to five and turn the corn dog over with a pair of tongs by grabbing the stick. Let the corn dog get golden brown and the turn it back over and let it get golden brown on the other side. Two corn dogs can be cooked at a time. Put the second corn dog in after you count to 5 and turn the first one over. Take the corn dogs out of the oil and put onto the plate to drain. Continue the process with the other hot dogs, adding more batter to the cup when you need to.
• You will have batter left over. I hate to waste things, so I drop small amounts of the corn dog batter into the oil to cook until a nice golden brown. My children enjoy eating these just as much as the corn dogs. I call them pups.

Nutrition