Ingredients
Scale
Dry Ingredients
- ½ cup fine corn flour (masa harina)
- ¼ cup gluten-free oat flour
- ¼ cup potato starch
- 2 tbsp tapioca starch
- 2½ tsp baking powder
- ½ tsp xanthan gum
- ½ tsp salt
- 3 tbsp sugar
Wet Ingredients
- ½ cup non-dairy milk
- 2 tsp apple cider vinegar
- 1½ tbsp neutral oil
- 1 tsp potato protein (dissolved in 3 tsp water)
- 1 tbsp maple syrup or agave
Instructions
- Preheat oven to 425°F (or prepare fryer to 350–360°F).
- In a large bowl, whisk together all dry ingredients.
- In a small bowl, combine non-dairy milk and apple cider vinegar; let sit 2–3 minutes to curdle.
- Add oil, potato protein mixture, and maple syrup to the milk mixture; stir to combine.
- Gently fold wet into dry ingredients until smooth. Batter should be thick but pourable—coats the back of a spoon.
- Rest batter 5–10 minutes. This hydrates the starches and traps air.
- Insert each hot dog onto a stick. Dip into batter, coating completely.
- Bake: on a greased sheet for 10–12 min, until golden and puffed.
Or fry: 3–5 min in 350–360°F oil until golden and cooked through. - Let cool slightly before serving.
- Prep Time: 15
- Cook Time: 25