Corn Dogs and Hush puppies (gf)

•  1/2 C (57 g) gf starch blend (donut and fritter blend)
• 2/3 C (114 g) fine cornmeal
• 1/2 C (66 g) masa harina
• 2 1/4 t baking powder
• 3/4 t kosher salt
• 1 1/4 C 2% or whole milk
• 2 large eggs
• 2 T sugar
• 2 T honey
• 8 hot dogs (there was enough batter left after to fry an entire onion and make 4 corn fritters as well)
• canola or peanut oil for frying
• additional salt and pepper or other seasonings and dipping sauces
  

1. Combine first 5 ingredients. Combine next 4 in a separate bowl until sugar is dissolved and add to dry ingredients. Mix well enough to remove almost all lumps. 

2. Pat each hot dog dry and lightly dust with gluten free flour blend so batter will stick. Spear each hot dog with a wooden skewer. 

3. Heat oil to 375 in a pan or deep fryer. 

4. Dip hot dog in batter (it's best if batter is in a tall container, but a shallow dish might also work ok). Put it out and let a little drip off before dropping it into the oil (the skewer can be submerged if it's wooden). Make sure the corn dog can be fully submerged in oil, trimming skewer or even cutting in half to make mini corn dogs, as necessary. Fry a few at a time, until golden brown. Use a tongs to try to grab it by the skewer, if you grab the corn dog directly it may break it open or at least make it less crunchy. 

5. Can substitute corn for the hot dogs to make corn fritters. Or it also worked fine as a coating for onion rings.