Mini Paleo Corndogs with Sweet Potato Wedges
It had to be done! Who could possibly go on living without ever eating a corndog again?! So it’s not quite the same but their pretty damn tasty just the same. They did come out a bit chewier than normal but again, who can turn down a bite-size corndog?
- Prep Time: 10min
- Cook Time: 30min (sweet pots take a while)
- Meals: 2-3
- 1 package Applegate 100% grass-fed all beef hotdogs
- 1 sweet potato
- 1 egg
- almond flour
- spices (sea salt, dry mustard, cayenne pepper)
Turn the oven to 400F and heat a pan with the fat of your choice (I used lard) to medium heat. Cut the sweet potatoes into wedges and coat with olive oil, sea salt, and cayenne pepper. Toss the wedges into the oven and cook until done, turning once about half-way through.
Cut the hot dogs into 1in. pieces, whisk the egg into a bowl and spread some almond flour out onto a plate. Mix some salt and dry mustard into the almond flour. Coat each hotdog with egg, roll in the almond flour to coat completely then toss into the hot pan. Keep in mind that these hotdogs are pre-cooked so you’re really just trying to brown the almond flour which does not take long so keep them moving! Once they’re done remove from the pan and place on a paper towel to soak up the grease.
Put it all together and you got corndogs and fries! This Paleo thing ain’t so hard…