CHEESY CORNDOGS

INSTRUCTIONS.

1. First, assemble your skewers: place a thick rectangular piece of cheese, followed by half a hotdog on each stick.
2. Freeze for at least 3 hours — this step is crucial to prevent the cheese from melting too quickly and falling apart during frying.
3. Make the Batter: In a bowl, whisk together the chickpea flour, sugar, gluten free beer or sparkling water, egg, xanthan gum, and baking powder until smooth. Set aside.
4. Take the frozen skewers and dip them fully in the batter.
5. Roll them in Just About Foods Chickpea Crumbs to coat them evenly.
6. Fry: Heat oil in a deep pan. Carefully fry the skewers until golden brown and crispy.
7. Remove and place on paper towels to absorb excess oil.
8. Make the dip by mixing in a small bowl sriracha, mayo, lemon juice, and soy sauce
9. until smooth. That’s it!

FAQs

1. Why do I need to freeze the cheese and hotdog skewers before frying?

Freezing is essential. It keeps the cheese firm so it doesn’t melt too quickly and leak out during frying. This step helps you get that perfect cheese pull without the coating breaking apart.

2. Why is xanthan gum used in the batter?

Xanthan gum helps improve structure and elasticity in the batter, ensuring it sticks well to the skewers and holds its shape during frying.

3.What dipping sauce pairs well with cheesy corndogs?

A spicy mayo made with sriracha, mayo, lemon juice, and soy sauce adds a creamy, tangy kick that balances the crispy coating and melted cheese.

4.What makes the coating extra crispy?

Using Just About Foods Chickpea Crumbs creates a crunchy outer layer that fries up golden and crisp. Combined with the batter, it gives you that classic crispy exterior with a soft, cheesy center.