Ingredients
Scale
- ½ cup fine corn flour (masa harina)
- ¼ cup gluten-free oat flour
- ¼ cup potato starch
- 2 tbsp tapioca starch
- 2 tsp baking powder
- ½ tsp xanthan gum
- ½ tsp salt
- 3 tbsp sugar
- 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
- 6 allergen-free hot dogs
Instructions
- Preheat oven to 400°F (200°C) or prepare a deep fryer.
- In a large bowl, whisk together corn flour, oat flour, potato starch, tapioca starch, baking powder, xanthan gum, salt, and sugar.
- In a separate small bowl, mix non-dairy milk and apple cider vinegar. Let sit 1–2 minutes to curdle slightly.
- Add neutral oil, potato protein mixture, and maple syrup/agave to the milk mixture. Stir until combined.
- Pour wet ingredients into dry ingredients and mix until smooth. Batter should be thick but pourable; add a tiny splash of milk if too thick.
- Insert each hot dog onto a stick. Dip each into the batter, coating completely.
- Bake on a greased sheet or fry until golden brown, about 12–15 minutes in oven, or 3–5 minutes if deep frying.
- Let cool slightly before serving.
- Prep Time: 15
- Cook Time: 25