COOK'S NOTE: I use a refined coconut oil for simple pan-frying. There is no coconut flavor or aroma to the refined coconut oil. Be careful not to use unrefined oil thoughas it will most certainly leave you with coconut scented corn dogs. Vegetable, canola, peanut oils will all work as well. Coconut oil is simply my oil of choice most of the time.
2-4cupsoil for frying
1 14-ouncepackage of mini smoked sausagesbeef or pork
1cupmasa harinaregular corn meal is fine as well
1/2cupbrown rice flour *
1/4cuptapioca flour *
1 1/2cupsbuttermilkor this buttermilk substitute
Dipping sauces of your choice: mustard ketchup, spicy barbecue sauce
* If you are not in need of a GF recipesubstitute 3/4 cup all-purpose flour for the items marked with an *
Pour the oil into a saucepan to a depth of about 2 inches. Heat the oil to 350 degrees. I use a fairly small pan, so that it requires less oil. Rinse and then blot dry the mini sausages. Spear the mini sausages with toothpicks or cocktail skewers, set aside.
Whisk together the dry ingredients. Whisk the egg into the buttermilk and pour into the dry ingredients. Whisk to combine. If the batter is too thick for dipping, add more buttermilk, a tablespoon or so at a time. (I did not need to add any additional milk to the GF version of this recipe.)
Dip the sausages, 2-3 at a time, into the batter. Swirl them around and then tap off the excess coating. Drop the coated sausages into the hot oil, stick and all. Fry a few at a time, stirring gently with a metal spoon or tongs to ensure they are browning evenly. It should take about 2 minutes for them to turn golden brown.
As they finish cooking, set them on a cooling rack over a metal tray (to catch any drips). Serve with the dipping sauces of your choice. Enjoy!