uncorndogs (corndogs without corn)

Recipe ingredients

Pumpernickel Rye meal or Almond flour		2/3 cup


Arrowroot flour, tapioca flour, corn starch
potato starch/flour or wheat flour.		2/3 cup
Soda						2 teaspoons
Citric acid crystals				1 teaspoon
(or 4 teaspoons Cream of tarter)
Knuckle Donnys seasoning
or Steak seasoning of your choice		1 tablespoon

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Depending upon your taste in hot spices,

Black pepper,               1/2 teaspoon
or ground Cayenne           1/4 teaspoon
or ground Habaņero          1/8 teaspoon
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Large eggs                                     3
Milk or Soy Milk                               1/4 cup
Frankfurters (hot dogs)                        1 package (10 ea.)
Canola or peanut oil                           one or two quarts.

Blend the dry ingredients with a fork, in a three to five quart,
straight sided pan or bowl.   Add mixed eggs and milk, continuing
to stir with fork until batter is well mixed. The batter should
be thick, smooth, and sticky.  If it seems too thick, stir in
little more milk (or soy milk) but be careful not to get it too
thin.   Grab a hot dog with a pair of tongs, dip it in the batter,
wallow it around, lift it out (don't let it drip too much, excess
batter on the dog is a real culinary bonus) and drop it in a
skillet of hot vegetable oil.   Remember that the hot dog is
already cooked so it's ready as soon as the batter looks nicely
done.   Serve with catsup or your favorite mustard.   This is
good stuff ya'll.

For a nice variation, use fully cooked cocktail sausages in
place of the hot dogs.

Comments?  Suggestions?  More recipes?

Feel free to visit my website.

www.don-guitar.com     2006