Updated: Jan 11, 2019
"Corn" dog made with millet, not cornmeal, and grassfed beef dogs, this hot dog on a stick satisfies the junk food cravings without blowing the lectin free diet.
A good corn dog, or hot dog on a stick, just hits the spot when you need a little junk food. But it doesn't have to ruin your lectin free plan if you make it right.
Millet is an amazing lectin free grain that, to me, acts a lot like corn in the kitchen. I used two types of millet, whole and flour, for this recipe. The millet acts like cornmeal to give the batter body and a little crunch. The millet flour provides the bulk and thickening.
If you like your batter slightly sweet, add a touch of stevia or honey or both. You don't need much. This batter also makes excellent “corn” muffins.
And thanks to Applegate Organics, we have a 100% grassfed, uncured beef hot dog that is totally okay for we lectin free folks. No nitrates and no fillers, these are top dogs and the only dog I would dip in my Lectin Free Gourmet millet batter.
You don't need special equipment for this, recipe but a deep fat fryer filled with olive oil make it a lot easier to get an even brown and crispy batter and really juicy dogs. And chopsticks make really good hot dogs on a "stick" especially if you use the bun length hot dogs. Ready to make them? Let's go!
Lectin Free Gourmet Hot Dog on a Stick
Applegate Organic 100% Grassfed Bun Length Beef Hot Dogs
1/3 C Whole Millet
1/3 C Millet Flour
3 T LFG Flour Blend*
1/2 t Baking Powder
1/2 t Salt
1/2 t Pure Stevia Extract
1 t Raw Local Honey
1/3 C Milk (your choice)
*2:1:1 cassava, coconut and almond flours
Step 1: Mix the Batter
In a large pourable measuring glass, add all the batter ingredients. Whisk together and let sit for about 30 minutes so the whole millet can soften.
Step 2: Coat and Fry the Dogs
Preheat your deep fryer to 300 degrees and remove the basket. With chopsticks, spear the dogs through the center of one end, and skewer almost all the way to the other end stopping about one inch from the other end. Do as many dogs as you plan to serve. Set the naked hot dogs on sticks onto a staging plate. Pour the batter into a tall skinny glass, one that's at least as tall or taller than the hot dogs. I used a highball from the bar. Tilt the glass so the batter in near the rim of the glass. Dip a hot dog on a stick into the batter, twirling the stick until the dog is completely coated. Be sure to get a little on the stick at well, because we all know how much fun it is to bite the batter off the stick after the dog is gone. Drop the battered hot dogs on sticks into the hot oil without the basket for about 3-4 minutes or until crispy golden brown. Pluck out the finished dogs with a tongs and drain on a paper towels.
If if you have leftover batter you can refrigerate. Just make sure you bring it to room temp before using again.
Serve these "corn" dogs with mustard over a bed of LFG rocket salad.