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1
Pour the oil in a large skillet and heat to meduim heat.
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2
Cut your hot dogs in half and insert a toothpick into each hotdog on the cut end.
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3
Dry your hotdogs with a paper towel so the batter will stick.
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4
Make the batter: Start by making the buttermilk. Mix together the almond milk and vinegar, set aside.
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5
In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.
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6
In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
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7
Whisk the wet ingredients into the dry, mixing well. Add 1/8 C warm water at a time if the batter needs to be thinned out more.
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8
Check the temperature of your oil by putting a bit of batter in it. The oil is the correct temperature when it sizzles, but doesn't burn the batter.
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9
Dip about 5-6 hot dogs into the batter and set aside. You may need to use a knife and spread it over the hot dog.
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10
Place a paper-towel lined plate near your skillet to place the corn dogs on after you've finished frying them. Put the batter covered hot dogs in the oil and cook for 1-2 minutes per side, or until a dark golden brown. Turn with tongs and cook an additional 1-2 minutes then set aside on the plate.
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11
Continue dipping the hot dogs in batter and frying in batches until you have no more hot dogs left.
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12
Serve with mustard or ketchup and gobble them all up like we did!
