Sunday Eats and Treats Ep 95 Homemade Corn Dogs? And They're Healthy?
Sunday Eats and Treats - Homemade Corn Dogs
This week we are continuing our quest to see if we can find healthy homemade versions of your favorite processed foods. This week we try homemade healthy corn dogs!! Plus Jody shares how slips on oil while doing spring cleaning with Judie and the Kids.
Woot! Your family is going to love this recipe especially if you have littles. We used the hot dog recipe we did a couple of Sundays ago (https://www.youtube.com/watch?v=AqpA_H4ViHU&t=4s) and then made this Paleo Corn Dog batter from http://Againstallgrain.com.
These are soooooo good! Our kids loved it! Here’s the recipe for the batter:
* 3/4 cup almond flour
* 1/4 cup arrowroot powder
* 1/2 teaspoon grain-free baking powder
* 1/4 teaspoon sea salt
* 1 large egg, beaten
* 1/4 cup unsweetened almond milk
* 1 tablespoon honey
* 1 tablespoon melted ghee, grass-fed butter, or olive oil
* 1/2 teaspoon apple cider vinegar
1. In a medium sized bowl, whisk together the almond flour, arrowroot powder, baking powder and sea salt. Add the egg, almond milk, honey, melted ghee, and apple cider vinegar and stir until just combined and smooth. Place the batter in the fridge until well chilled.
2. Heat the oil in a deep pot over medium high heat. Bring the oil to 340°F then reduce the heat on the stove to keep a constant temperature. The oil should be about 4-inches high in the pot.
3. Dry the hotdogs off with a towel then skewer each one with a lollipop stick. Holding the ends of the sticks, dip the hot dogs into the chilled batter to completely cover the hot dog.
4. Carefully place the battered hot dogs into the hot oil while turning the stick gently, then drop it entirely into the oil. Fry until golden brown, about 2 to 3 minutes. Once finished cooking, place the corndogs on a rack with paper towels underneath. Repeat procedure with the remaining skewered hot dogs and batter.