When I heard we were doing a carnival at Family Camp, I knew we needed corn dogs. These freeze pretty well — we just reheat in the air fryer.
Corn Dogs
When I heard we were doing a carnival at Family Camp, I knew we needed corn dogs. These freeze pretty well — we just reheat in the air fryer.
Ingredients
Method
- Preheat oil to 350 degrees.
- Drain the carrot dogs, cut in half and pat dry with paper towels to remove moisture (so batter sticks).
- Lightly toast the cornmeal in a dry skillet, about 3 minutes. Set aside to cool.
- Melt the butter in a skillet, set aside to cool.
- Combine the cornmeal, baking mix, sugar, baking powder, baking soda and salt into a medium sized bowl,
- Combine the melted butter, rice milk, sour cream and vinegar into a measuring cup.
- Skewer the carrots and then roll into wheat starch.
- Add the liquids into the dry mix. Stir to combine. Add the batter into a pint glass for easier dipping.
- Dip the starched carrot dog into the glass of batter and deep fry for about 3 to 5 minutes.
