Gluten Free Corn Dogs
Corn dogs are a great summertime treat. Normally reserved for the amusement park or boardwalk at the beach, you can actually make these at home really easily. And the best part is that you can use better quality ingredients. We make ours with a dash of our cayenne pepper to give the batter a hint of heat.
20 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 428 |
| Fat: | 19 g |
| Carbohydrates: | 45 g |
| Protein: | 20 g |
| Cholesterol: | 59 g |
| Sodium: | 1056 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 1 cup1 cup1 cup Gluten Free Flour, King Arthur
- 1 cup1 cup1 cup Cornmeal
- 3 Tbsp3 Tbsp3 Tbsp Maple Sugar, or granulated white sugar
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/4 tsp1/4 tsp1/4 tsp Cayenne Pepper
- 1 whole1 whole1 whole Egg
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1.5 cups1.5 cups1.5 cups Buttermilk
- 6 whole6 whole6 whole Beef Hot Dogs, Applegate
- 2.5 whole2.5 whole2.5 whole Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, 2.5 whole containers of palm shortening
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium sized mixing bowl, whisk together the gluten free flour, corn flour, maple sugar, baking powder, salt, and cayenne.
- In a small mixing bowl, whisk together the egg, olive oil, and buttermilk.
- Pour the wet mixture into the dry, and stir until fully combined. Pour the batter into a tall drinking glass for easy coating of the hotdogs.
- Heat 3 inches of oil to 350 degrees in a wide pot, using a candy thermometer to keep the temperature consistent.
- Pat the hot dogs completely dry with a paper towel, and skewer each one with a 6 inch bamboo skewer, or a skewer that will fit in your pot once the hotdogs are skewered. .
- Dip the skewered hot dog into your batter, and swirl around to be sure that it is evenly coated with batter.
- Carefully dip the corn dog into the hot oil for a few seconds to "seal" the outside to prevent the corn dog from sticking on the bottom of the pot when you release it into the oil.
- Once you have placed the entire corndog into the oil, fry for 2-3 minutes, or until golden brown on the outside.
- Repeat with remaining hot dogs. You can fry 2-3 at a time if you wish.
- You may need to tilt the glass of batter onto it's side as you work your way through the hot dogs, and the amount of batter reduces in the glass.
- Remove the corn dogs from the oil, by grabbing them by the skewer with tongs, and place on a wire rack on top of a baking sheet to cool. Serve with ketchup and mustard if desired.
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2 responses to “Gluten Free Corn Dogs”
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Just made these tonight with my husband, we were shocked at how easy this was! Initially the recipe seemed intimidating but the batter came together really easily and the directions were straight forward with battering and frying. Thanks so much for this! I missed corn dogs after becoming gluten free.
So happy to hear this. I was JUST thinking about how much I want to make these again. Glad to hear you found them as easy as we did! -Bill & Hayley