Homemade, Crisp, Gluten Free Corn Dogs Recipe
This recipe came about one summer day when I was in need of grocery shopping and the options for lunch were sparse. But I did have hotdogs. Did I have even one hot dog bun? Nope. Did I have corn flour? Yes. Thus my attempt at recreating a what I would call, a Tulsa County Fair classic. My boys gobbled these right up and begged for more. They are obviously best when eaten fresh from the frying pot, but they can be frozen and packed for school lunches.
Ingredients
- 8 hot dogs cut in half
- ¾ cup corn flour
- ¾ cup gluten-free all-purpose flour blend
- 3 teaspoons baking powder
- 1½ tablespoons granulated sugar
- ¾ teaspoon salt
- 2 large eggs
- ? cup milk
- oil for frying
- bamboo skewers
Instructions
Heat the oil:
- Add 2–3 inches of neutral oil to a deep skillet or pot and heat to 350°F over medium heat.
Prepare the hot dogs.
- Cut each hot dog in half, pat dry, and insert a wooden skewer into each piece.
Make the batter:
- In a medium bowl, whisk together the corn flour, gluten-free flour, baking powder, salt, and sugar. In a separate bowl, whisk the eggs and milk. Add the wet ingredients to the dry ingredients and gently fold until a thick batter forms.
Coat the hot dogs:
- Dip each hot dog into the batter, making sure it is completely coated. You can also pour the batter into a tall glass for easier dipping.
Fry:
- Carefully place the corndogs into the hot oil in small batches. Fry for **2–3 minutes**, flip, and cook for another **2 minutes**, until golden and crisp.
Drain:
- Remove with tongs or a slotted spoon and place on a wire rack over a baking sheet to drain excess oil.
Cool and serve:
- Let cool for about 15 minutes then serve with ketchup, mustard, honey mustard, or your favorite dipping sauce. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.