Mini Corn Dogs

Amber Lee (GF Utah group)

1 cup gluten-free flour mix
2/3 cup cornmeal
2 Tbsp sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp dry mustard
2 Tbsp shortening
1 egg
3/4 cup milk
1 pound hotdogs
cooking oil

1. Combine flour mix, cornmeal, sugar, baking powder, xanthan, salt and mustard in a bowl.  Cut in shortening till mixture resembles fine crumbs.
2. Beat egg and milk in a separate bowl.  Add to dry ingredients.
3. Dry hot dogs with a paper towel and cut into 1 inch long pieces.
4. Coat hot dog pieces well with batter and deep fry in hot oil (375 F) till golden brown.