Crisp & Golden Gluten-Free Corn Dogs
These homemade gluten-free corn dogs have the perfect crisp and golden texture, made with a a soft and fluffy cornbread batter. They're much easier to make than one would think, and the juicy hot dog with lightly sweetened, crunchy cornbread is a dream!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Bob's Red Mill gluten-free corn flour (see notes for cornmeal option)
- ½ cup Bob's Red Mill gluten-free oat flour
- ½ cup Bob's Red Mill sweet rice flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cups + 2 tablespoons buttermilk (plus more for thinning, if needed)
- 1 large egg (room temperature)
- 1 tablespoon honey
- 8 hot dogs (beef or otherwise)
- 4-6 cups vegetable, canola, or peanut oil (for frying)
Instructions
- 1
Preheat 2-inches of oil to 350°F in a pot large enough to fit your hot dogs on skewers. Clip a thermometer to the side to help maintain even temperature. Place a wire rack over a baking sheet. Line the wire rack with paper towels.
- 2
Meanwhile, prepare the hot dogs. Dry the hot dogs well with a paper towel. If making mini corn dogs, cut the hot dogs in half. Carefully slide a 6-inch wood skewer through the cut side or bottom about halfway up the hot dog.
- 3
Sift together the corn flour, oat flour, sweet rice flour, sugar, baking powder, and salt in a medium mixing bowl.
- 4
Whisk the egg into the measuring cup with the buttermilk.
- 5
Pour the buttermilk mixture and honey into the dry ingredients, whisking until just smooth. The batter should be thick, but not too thick. Add up to 1 tablespoon more of buttermilk to thin the batter as needed. For example, if the batter is too thin, it won't stick to the corn dog. If the batter is too thick, you'll end up with a very fat layer of cornbread around your hot dog.
- 6
Transfer the batter to a glass cup tall enough to fit your hot dogs, depending on whether you're doing half or full-size corn dogs.
- 7
When the oil is ready, dunk the skewered hot dog into the batter, swirling it to cover completely and gently swirling it as you lift it out of the batter. The entire hot dog should be covered in about 1/8-inch of batter. Carefully place the corn dog into the hot oil and fry for 3-4.5 minutes rotating the corn dog, until deeply golden brown on all sides. Transfer the corn dog to the paper towel to cool a bit before serving. Cook 2-3 corn dogs at a time, keeping an eye on the temperature of the oil.
- 8
Repeat until you've fried all your corn dogs, adding more batter to the glass as needed. Serve warm with ketchup or mustard.