Gluten-free Corn Dogs
These gluten-free corn dogs have a crisp golden-brown shell and a soft and fluffy inside wrapped around a gluten-free hot dog.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course dinner, quick dinner
Servings 8 Corn Dogs
Calories 245 kcal
- 6-8 Hot Dogs Make sure you are using gluten-free hot dogs.
- ½ Cup Cornmeal
- ½ Cup 1:1 Gluten-free Flour I use King Arthur 1:1 blend.
- ½ Teaspoon Salt
- ½ Tablespoon Baking Powder
- 3 Tablespoons Honey
- 1 Large Egg
- 1 Cup Buttermilk See notes about making these dairy-free.
- 2 Tablespoons Light Cooking Oil I use avocado
- More oil for frying.
Make the gluten-free batter.
In a bowl, mix together the honey, egg, oil, and buttermilk.
3 Tablespoons Honey, 1 Large Egg, 2 Tablespoons Light Cooking Oil, 1 Cup Buttermilk
To the liquids, add the cornmeal, flour, salt, and baking powder and mix until a thick batter is formed.
½ Cup Cornmeal, ½ Cup 1:1 Gluten-free Flour, ½ Teaspoon Salt, ½ Tablespoon Baking Powder
Fry the corn dogs.
In a deep pot, add your cooking oil, so it is about 2 inches deep.
More oil for frying.
Heat the oil over medium-heat until it reaches about 350-375 degrees.
Once your oil comes to temperature dip, coat your hot dogs one at a time and place them into the oil. DO NOT drop the hot dogs into the hot oil.
Let the corn dogs cook in the oil, rotating as needed, for about 3-4 minutes or until they are golden brown on the outside.
Allow your corn dogs to rest on some paper towels to remove excess oil and let them cool before eating or storing.
- The recipe says to dry the hot dogs, do it! - It does not matter what kind of hot dogs you use; they need to be dry. Remove them from the fridge, allow them to come to room temperature, and dry them with a paper towel.
- Use a tall glass. - I like to use a tall mason jar to put my gluten-free batter into to dip the hot dogs for making these corn dogs. Trying to coat the hot dogs with a bowl of batter does not work as easily.
- Cut your hot dogs if needed. - I always measure the hot dogs on the stick against the pot I plan on using to cook them in before I add the oil. You want your corn dog to be able to lay flat in the oil, so it cooks evenly. If your hot dog does not fit flat in the pot once it's on the stick, then I suggest cutting it in half and then putting it on the stick.
- Watch your oil temperature. - It doesn't take long to cook these gluten-free corn dogs once they hit the oil. However, you also don't want to end up with a cold hot dog and not fully cooked through the batter and is overcooked on the outside. I like to cook these corn dogs in oil that is about 350-375 degrees.
- Do not dip your hot dogs until you are ready to fry them. - This is a batter, not a breading so if you lay the hot dogs down, the batter is likely to slide off. To keep this from happening, dip your hot dog into the batter one a time right before you add them to the hot oil.
- Let the corn dogs rest. - Both the corn dogs and the sticks will be hot coming out of the oil. Let them cool on some paper towels for a few minutes before eating.
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