Make your own corn dogs just like at the fair with this rich buttermilk corn batter tats gluten free.

No buttermilk in your refrigerator? No problem! Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with milk to the 1-cup line; let stand for 5 minutes.

NOTE: Proper oil temperature is very important when frying foods. If the temperature of the oil is not hot enough the batter will absorb the oil and will be very greasy. If the oil is too hot the batter will cook and burn the outside of the batter but will be uncooked on the inside. 

Tips and Tricks:

Trick #1 – Follow the recipe if it is your first time using it.
Trick #2 – When batter frying food, make sure the food you are batter frying is dry! Otherwise, it will come off or not stick!
a)	Dry with paper towel.
b)	Dust in corn starch, brush excess off!
c)	Dry in oven for 5 minutes at 175 degrees.
Example: Warmed hot dogs in 175 degree oven while preparing batter so they are about room temp before drying with paper towel, and roll each in corn starch then stick on the disposable wooden stick.
Trick #3 – Use a tall glass or mason jar to dip hot dog in then swirl (twist) hot dog out.
Trick #4 – Batter fans out when placed in oil.
•	You have to work sort of fast...When you take the corn dog out of the batter and put it in the hot grease, hold it upright then, turn it down and place it about 2 inches down in the grease and hold it about 3 seconds, then carefully drop it in the grease.
Trick #5 - Want honey corn dogs add 1 tbs of honey to batter.

WHAT CAN YOU FRY USING THIS BATTER

EVERYTHING & ANYTHING!

"see detail for ideas"