Active Time: 10 Minutes
Total Time: 30 Minutes
8-32 Portions
Preheat the oil in a large saucepan or fryer to 350F.
In a medium sized saute pan over medium high heat, melt butter.
Add corn and cook for 10 minutes or until lightly caramelized.
Remove corn from the pan and place it in a food processor with the milk and eggs, blend until smooth for about 30 seconds.
Add dry ingredients to the food processor and blend for 1 minute or until smooth.
Place in deep container, about 6 inches deep.
Hot dogs can be store bought or freshly made using our recipe. We liked the look of forming the hot dogs unto 20g balls for this. But any size will work.
Dunk each skewered dog in the batter until completely coated.
Place in fryer oil and cook for 5 minutes or until golden brown.
Carefully remove with tongs and blot dry on paper towels before serving.
Active Time: 10 Minutes
Total Time: 10 Minutes
3 Cups
In a blender mix together tomato paste, dates, malt vinegar, and molasses. Blend on high for 3 minutes. This needs to be as smooth as possible.
Add the Cloves, mustard, garlic powder, nutmeg, malt vinegar powder, salt, black pepper, and xanthan gum. Blend the mixture on medium high for 2 minutes.
Serve immediately or store for up to a month.
Based on 2 Review(s)
1 comment
November 19, 2019 10:42 am
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