Homemade Gluten Free Corn Dogs
If you’d like to make this recipe with whole wheat flour then omit the gluten free flour mix and gelatin and replace it with 3/4 cups whole wheat flour.
Adapted from On a Stick!.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
Units
For the Corn Dogs:
- 1 qt. peanut oil or lard
- 3/4 cup plus 2 tablespoons gluten free flour mix (I used Bob’s Red Mill)
- 3/4 cup cornmeal
- 3/4 teaspoon unflavored gelatin
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoons sea salt
- 1 tablespoon light honey
- 3/4 cup whole milk
- 1 large egg
- 10 hot dogs (nitrate free preferred)
- 10 wooden skewers
- Ketchup and mustard for dipping
Instructions
- Pour oil in a large heavy pot and heat over medium-high heat. Whisk flour mix, cornmeal, gelatin, baking powder, baking soda, salt and pepper in a medium bowl. Add honey, milk and egg and whisk until combined.
- Thread hot dogs onto skewers. When oil reaches 360ºF dip each hot dog into batter, rolling until fully coated and quickly drop entire stick into oil. Fry, two at a time, until golden brown, about 4-5 minutes. Drain on paper towels. Repeat for remaining corn dogs. Serve warm.
Nutrition
- Serving Size: Makes 10 corn dogs