Beer Battered Deep Fried Gluten Free Hot Dogs

(Courtesy of girlcooksworld.com)

Ingredients:
1 Tbsp. oil
8 gluten-free hot dogs
1 1/4 c. rice flour, plus extra for coating dogs, if necessary
1/4 c. potato starch
3/4 tsp. salt
2 tsp. baking powder
1 egg, beaten
1/2- 2/3 c. gluten free beer (ex: Redbridge)
Oil for frying
8 wooden skewers
Ketchup or mustard for dipping

Directions:
Heat 1 Tbsp. oil in a large skillet and fry up the hot dogs until cooked and/or brownded.  Transfer to a plate and blot off the oil with a paper towel. 

Combine the rice flour, potato starch, salt and baking powder in a large bowl.  Add the egg and just enough beer to make a thick batter, just a little thicker than pancake batter.  Whisk until smooth.

In a saucepan wide enough to fit the hot dogs, heat the oil to 350 degrees.  Dip one of the dogs into the batter to evenly coat.  Drop into the oil and fry until golden (you can fry 2 at a time).  Remove to a plate lined with paper towels.  Insert a wooden skewer into one of the ends of the hot dog and push until about halfway to 2/3 of the way through.  Repeat with the remaining hot dogs.  If the batter is not sticking well to the hot dogs, you can put some rice flour on a plate and roll the hot dogs in the rice flour prior to dipping into the batter.

Place on a serving plate and serve with condiments of your choice.

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