Corn Dogs and Tater Tot are always family favorites. We can't have them on wheat-free, sugar-free, egg-free and milk-free diets though! Not to mention not being able to have potatoes!? These are definitely not low-carb, but here are a couple of recipes that you can adapt to meet your own allergen issues, I hope. Enjoy!
Corn Dogs
for folks with allergies
Batter Ingredients:
- 7/8 cup flour mix
- 2 tablespoons tapioca flour (or cornstarch)
- 2/3 cup yellow cornmeal
- 6 packets Truvia
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons tapioca flour (or cornstarch)
- 1 1/4 cups goats milk (or whatever "milk" you can tolerate, like rice or almond)
- 3/4 teaspoon apple cider vinegar
Other ingredients:
- 1 pound hot dogs
- Cornstarch
- Oil for deep frying
In a large bowl, combine the first seven ingredients.
Add the vinegar to the goats milk and let it rest a couple of minutes.
In another small bowl, combine the sour milk, olive oil and 2 tablespoons of tapioca flour.
Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix it all together until the batter is smooth. Allow it to rest a few minutes before using it to bread the hot dogs.
Heat about 2" of cooking oil in a large frying pan, wok or other such pan until it is very hot.
Cut the hot dogs into thirds and dust them very lightly with cornstarch. Dip the hot dogs in the batter. Fry a few at a time in the hot oil until they are golden brown. Drain them on paper towels, and serve them hot.
Sweet Potato Tater Puffs
This is a spin-off from a recipe I used to fix for my kids with leftover mashed potatoes. If you can have regular potatoes, feel free to use them instead!
2 cups 1 1/2" dice sweet potato pieces
Water
1 1/2 teaspoons baking soda
2 tablespoons cornstarch (or tapioca flour)
1/2 teaspoon Lemon pepper
3/4 teaspoon Salt
Cooking oil
In a medium pot, over medium heat, cook the sweet potatoes in enough water to cover them for about 20 minutes or until they pierce easily with a fork.
Drain the sweet potatoes, then mash them with a potato masher. Add the seasonings and mix them well.
Heat about 2" of cooking oil in a large frying pan, wok or other such pan until it is very hot.
Using two spoons, scoop the potato mixture with one spoon, and use the other to push it into the hot oil. Fry the Sweet Potato Puffs until they are golden brown, about 5 minutes. Drain them on paper towels, and serve them hot.
Blessings!
Sharron
Author of Extreme Lo-Carb Cuisine, available where books are sold.
c2010 Adams Media and Sharron Long, all rights reserved
(or other suitable cooking fat -- it tasted really good with the coconut filling!)
