1 lb hot dogs
1/2 c. rice flour
2/3 c. corn meal
1/4 c. tapioca starch
1/4 c. potato starch
2 T. sugar
1 1/2 tsp baking powder
1/2 tsp ground mustard
3/4 c. rice milk
2 T. oil
Extra rice flour
Oil for frying
Whisk dry ingredients together, add remaining wet ingredients. Cut hot dogs in half and lightly roll in extra rice flour. If cornmeal mixture is too thick, add small amounts of rice milk until you reach a good consistency. Heat oil, roll hotdogs in cornmeal batter and then slide into hot oil, fry 2-3 minutes on each side until a nice brown coating is on both sides. Strain on paper towels, sprinkle with salt, allow to cool and enjoy!
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