Corn Dogs (Grain-Free, Paleo, Primal, Gluten Free)

by Deliciously Organic on July 19, 2013

Grain Free, Paleo Corn Dogs via www.DeliciouslyOrganic.net

Most days we stick with simple meat, vegetables, healthy fats, and raw dairy, but sometimes it’s fun to go outside the box and make something a bit more nostalgic. A fried corn dog takes me back to my annual date with Dad at the Texas State Fair. We would ride the rides, say “Hi” to Big Tex, and grab a corn dog on a stick, dipping it into bright yellow mustard. As we walked hand-in-hand with the smell of fall in the air, I felt like everything was just perfect. After going grain-free almost 2 years ago, I never imagined I’d eat a grain-free corn dog, but it can be done! I used Organic Prairie All-Beef Hotdogs and I bought some tallow from US Wellness meats. I love that I can occasionally fry food for the family with a healthy, stable fat filled with omega-3 fatty acids, linoleic acid, and good nourishment for the body.

A few tips when making corn dogs – It’s best to use room temperature hotdogs, sturdy sticks, and heat the tallow to the right temperature before frying. Grain free flours tend to brown quickly, so fry these corn dogs quickly then put them in the oven to finish cooking. You can make them in advance and keep them warm in the oven for about 1 hour. They’re an ideal food-on-a-stick for a kid’s birthday party!

Grain Free Corn Dogs (Paleo, Primal, Gluten Free)

Cook Time: 35 minutes

Serving Size: Makes 8 corn dogs

Grain Free Corn Dogs (Paleo, Primal, Gluten Free)


  • 4 cups beef tallow or lard
  • For the batter:

  • 1/2 cup cashews (I prefer to use soaked and dehydrated cashews)

  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 3/4 teaspoon unflavored gelatin (I prefer Great Lakes or Bernard Jensen)

  • 1/2 teaspoon Celtic sea salt
  • 1 1/2 teaspoons baking soda

  • 4 large eggs

  • 4 tablespoons unsalted butter or coconut oil, melted

  • 2 teaspoons apple cider vinegar

  • 8 organic hotdogs or sausages

  • 8 sturdy sticks


Place cashews and 1/4 cup water in a small bowl and let soak for 30 minutes.

After 30 minutes, heat tallow in a large pot over medium-high heat until 350ºF. Preheat oven to 300ºF and adjust rack to middle position. Pour cashews and water mixture into the bowl of a food processor. Blend until smooth, scraping down the sides a few times to ensure all cashews are pureed. Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter and cider vinegar to the cashew mixture. Process until smooth. Pour batter into a loaf pan (this will make coating the hotdogs much easier).

Insert a stick halfway into each hotdog. Submerge the hotdog into the batter and roll around to coat (you can use a small spoon to help with this if needed). Immediately place in the hot tallow. Fry 1-2 minutes until all sides are golden brown. Place corn dog on a baking sheet lined with a cooling rack. Repeat with remaining ingredients. Place corn dogs in the oven and bake for 15 minutes (this will finish the cooking process). Serve with condiments of your choice.

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{ 30 comments… read them below or add one }

Gillian July 20, 2013 at 7:18 pm

Thanks for this amazing summer recipe! Can the lard be substituted with oil?


Deliciously Organic July 22, 2013 at 6:58 am

A good quality peanut oil is my best suggestion. I would stay away from any vegetable oils as they usually contain gmos and are highly processed. Enjoy!


Karen July 22, 2013 at 8:09 am

You simply amaze me! Another terrific recipe, one I’m sure my son and hubby are going to like. Thanks! How’s the grain free cookbook coming? I’m getting anxious :o)


Deliciously Organic July 23, 2013 at 2:54 pm

We are in the recipe testing phase and then we go into editing. Lots of work! It will be out next year. More info to come! :)


Buttoni July 22, 2013 at 9:09 am

Oh, I’m so glad to see this post! I tried my hand not long ago at low-carb corn-dogs and couldn’t get the darn batter to stick to the dogs! A total disaster. So I’ll definitely try yours out. Thanks!


Kelly @ The Nourishing Home July 22, 2013 at 12:52 pm

How incredibly FUN! Thanks for sharing, sweet friend! I pray your projects are coming along well and hope you’re getting even more settled into your new home/community! Blessings, Kelly :)


Angelia July 23, 2013 at 1:51 pm

Wow – these look like so much fun and a definite kid pleaser……thanks for tinkering with food and sharing:)


aubrey fleming January 15, 2014 at 4:00 pm

Can you bake these?


Deliciously Organic January 16, 2014 at 6:32 am

No, these can’t be baked.


aubrey fleming January 16, 2014 at 9:09 pm

Thanks for the quick reply!


Kim Douglas February 21, 2014 at 1:30 pm

Sounds great…thanks! Rachel Ray had a great tip by pouring the batter into a tall drinking glass and dip the hotdog down into it. Also, before dipping, it can help to roll the hotdog in flour first to help the batter stick… I’m sure any type of flour or cornstarch equivalent would work.


ellen March 24, 2014 at 4:38 pm

Has anyone tried adding honey to the batter to get a sweeter flavor?


Christie April 27, 2014 at 7:38 pm

We have an allergy to coconut in our house; is there another flour we can use in place of the coconut flour?


Deliciously Organic April 28, 2014 at 9:03 am

I’m sorry, I don’t have a substitution for the coconut flour in this recipe.


Jamie May 29, 2014 at 7:46 am

One of the things I’ve missed most since discovering my Celiac (and other allergies) is eating from a food truck that comes through town called World’s Best Corndog. They’re not exaggerating. They truly are THE BEST! I’m dying to try your recipe but I’m allergic to almonds and eggs. What do you think would happen if I used pecan four instead of almond flour and egg replacement instead of eggs?


Deliciously Organic May 29, 2014 at 7:57 am

I haven’t tried it, but I think pecan flour and egg replacement might work well.


Clarissa June 1, 2014 at 9:18 am

Which type of unflavored gelatin ? I think Great Lakes has 3 different kinds..


Deliciously Organic June 2, 2014 at 8:12 am
Emma July 26, 2014 at 7:11 pm

Would bacon fat be an acceptable substitute for the tallow?


Deliciously Organic July 28, 2014 at 11:52 am

I haven’t tested it, but that should work just fine. If it’s bacon fat (not rendered lard) the corn dogs might have a bit of a bacon flavor.


Denise July 30, 2014 at 12:13 am

A question…Would this batter work for making those Deep Fried Batter Covered Mushrooms I adore and miss into a GF version of them? Regardless, this will be getting a try. Haven’t had a Corn Dog in ages and Can’t wait.


Deliciously Organic July 30, 2014 at 8:03 am

I haven’t tried it, but that’s a great idea!!


Destiny August 2, 2014 at 4:20 pm

I have a child allergic to cashews. What’s a good substitution?


Deliciously Organic August 4, 2014 at 9:52 am

I haven’t tested it, but macadamia nuts might work.


Althea September 11, 2014 at 5:48 pm

Can you please tell me how deep your oil is in your pan – just to get an idea as I haven’t fried in tallow before and 4 cups sounds like a lot.
Thank you


Deliciously Organic October 3, 2014 at 9:11 am

I use a 6-quart pot.


Molly November 7, 2014 at 8:45 pm

How long do you soak the cashews? Also, I don’t have a dehydrator so is there another option for that or can I skip it soaking & dehydrating them?


Deliciously Organic November 10, 2014 at 12:56 pm

They need to be soaked for 8 hours. You could skip the dehydrating process and just use raw and soaked nuts.


Molly November 7, 2014 at 8:46 pm

I forgot to ask but after these have been fried and then finished in the oven can I freeze them and reheat up later for my kids?


Deliciously Organic November 10, 2014 at 12:57 pm

I haven’t tried freezing, but I think that would work!


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