Corndog Nuggets and Potato Chips

Once in a while I just get a real craving for "junk food" for dinner.  One of our favorite quick junk food dinners before multiple food allergies was corndogs and fries or potato chips.  With Mandie's multiple allergies, including wheat/gluten, store bought corndogs are out (as are most potato chips).  That certainly takes quick out of the equation, but corndogs and potato chips are very easy (if a bit time consuming) to make.  Here's what I do . . . .

Potato Chips
6-8 potatoes, scrubbed
oil for deep frying
sea salt for sprinkling on chips

Warm your oil in your fryer (we use corn oil).  Using a mandolin, thinly slice potatoes and pat dry.  Drop chips into fryer and fry until lightly golden brown.  Use a slotted spoon to remove to a paper towel lined plate.  Sprinkle with salt.  When they've cooled for a bit, put them into a bowl.  Yum!

    
Corndog Nuggets
1-2 packages hotdogs of choice (we love Jennie-O Turkey Dogs)
2/3 cup cornmeal
1 cup gluten free flour of choice (I use 1/2 sorghum flour and 1/2 rice or bean flour)
1 1/2 tsp. baking powder
2 Tbsp. sugar
2 Tbsp. oil of choice  (we use corn oil)
1 tsp. salt
3/4 cup water
1 egg, slightly beaten (or equal amount of flax goo)
oil of choice for fryer (we use corn oil)

Preheat your oil to approximately 375 degrees.  Combine dry ingredients.  Add water and oil, mix well.  Add egg.  Cut hotdogs into thirds.  Dry well.  Dip in cornmeal mixture and coat well.  Drop into hot oil - about 6 per batch - and fry for 2-3 minutes or until nuggets are golden brown on all sides.  I've found that a double batch of batter coats 3 packages of hotdogs.  My kids love to have extras to eat for lunch the next day.