Makes: 12 corn dogs
12 small sausages (we used these)
12 15cm wood skewers
oil for deep frying
3 tbsp whey protein isolate powder
1/2 tsp xanthan gum or guar gum
3 tbsp blanched almond flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp garlic powder
1 tbsp sparkling water
Place the sausages on the skewers, making sure to go all the way to the end.
Heat the oil in a pot to 285F-300F.
Add all the dry ingredients to a bowl and whisk together well.
Add the egg and drizzle in the sparkling water, mixing well, until nice and smooth.
Dip one sausage at a time, making sure the entire sausage is evenly coated.
Fry the corn dog in the oil, roughly 30 seconds each side. This part can get tricky, the corn dogs like to roll in the oil. Be sure to only fry 1-2 corn dogs at a time and use a tongs to move them.
Once the corn dog is golden brown and crispy, take it out of the oil and let it cool on a wire rack.
Repeat as necessary until all corn dogs have been fried.
Serving size: 1 corn dog
Net carbs: < 1g
Fat: 11 g
Protein: 9 g