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Date: | Sun, 19 Oct 2008 07:21:52 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
CRISPY CORN DOGS
1 egg white, beaten stiff (I used the pwd ones, prepare as directed)
3 T cornstarch
5 T cornmeal
sprinkle of salt
1 tsp baking pwd
2 T water more or less
Mix all. If it's too thick add 1 tsp water at a time. If too thin
add cornmeal.
Make this X3 for 1 lb of hotdogs.
Heat a deep pot with oil to 375 degrees. Put the batter in a tall
drinking glass. Use skewers in the hot dogs, dip and fry 2 at a time
till browned.
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I miss having corn dogs at the State Fair! I tried several recipes
that didn't suit me that were based on corn bread, so this is an
adaptation of a recipe from a 1976 gluten cookbook that a friend gave
me. I tried a recipe from this book and I noticed that the batter
didn't absorb the fat.
CHEESE DROPPIES 1 egg white, 2 T milk, 2 T cornmeal or rice flour 2
T grated cheese, salt. Fry in hot fat.
Beth, Missouri
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