4 star :: crispy + addictive and you'd swear it was cornbread batter!
Batter: 1/2 cup almond flour 1/2 cup flax flour 1/2 cup arrowroot powder 1 teaspoon baking powder 1/2 teaspoon sea salt 2 large eggs, beaten 1/2 cup unsweetened almond milk 2 tablespoon honey 2 tablespoon melted ghee, grass-fed butter, or I used olive oil 1 teaspoon apple cider vinegar
4 cups organic palm shortening, tallow or duck or bacon fat for frying 5 turkey hot dogs, halved lollipop sticks
INSTRUCTIONS:
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. 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.
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. 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.
Based on recipe:
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