Print

Gluten-Free Corn Dogs Recipe

Gluten-Free Corn Dogs Recipe
Print Recipe

★★★★★

4.9 from 14 reviews

This Gluten-Free Corn Dogs recipe offers a crispy, golden exterior wrapped around juicy hot dogs, perfect for a fun, nostalgic snack or meal. Made with certified gluten-free cornmeal and all-purpose flour blend, these corn dogs ensure a safe and delicious treat for those with gluten sensitivities or celiac disease. Deep-fried to perfection, they deliver a crunchy, flavorful coating that pairs wonderfully with your favorite dipping sauces.

Ingredients

Scale

Hot Dogs

  • 8–10 high-quality, standard-sized hot dogs (ensure they are labeled gluten-free)

Batter

  • 1 cup fine yellow cornmeal (certified gluten-free)
  • 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1 teaspoon xanthan gum separately)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder (certified gluten-free and fresh)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (optional)
  • 1 large egg
  • 1 cup milk (whole, low-fat, or dairy-free alternative like unsweetened almond, soy, or certified gluten-free oat milk)

For Frying

  • 4–6 cups neutral oil with a high smoke point (canola, vegetable, peanut, or rapeseed oil)
  • 8–10 sturdy wooden skewers or popsicle sticks

Instructions

  1. Prepare the Hot Dogs: Pat the hot dogs completely dry with paper towels to remove any moisture that could prevent the batter from sticking. Carefully insert a wooden skewer or stick about halfway through each hot dog, making sure it is secure. Set aside for dipping.
  2. Set Up Frying Station: Pour the neutral oil into a deep, heavy-bottomed pot or deep fryer to about 3-4 inches depth. Attach a deep-fry thermometer and heat the oil over medium-high until it reaches a stable 350-360°F (175-180°C). Maintaining this temperature is essential to achieve a crispy coating without greasy or burnt results.
  3. Mix the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free cornmeal, all-purpose flour blend, sugar, baking powder, salt, and black pepper. Ensure everything is evenly combined for consistent texture and flavor.
  4. Mix the Wet Ingredients: In a separate bowl, lightly beat the egg, then whisk in the milk until fully combined, forming a smooth mixture.
  5. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently whisk until just combined. The batter should be thick and slightly lumpy, similar but thicker than pancake batter, to effectively coat the hot dogs. Adjust batter thickness by adding a tablespoon more flour if too thin, or a splash more milk if too thick.
  6. Transfer Batter for Dipping: Pour the batter into a tall, narrow glass or container that allows easy dipping and ensures even coating of the hot dogs.
  7. Check Oil Temperature: Confirm that the oil has reached and maintained 350-360°F (175-180°C). Adjust heat as necessary to keep the temperature steady throughout frying.
  8. Dip the Hot Dogs: Hold a prepared skewer and dip the hot dog straight down into the batter, swirling gently to coat completely. Lift out and allow excess batter to drip back into the container for a few seconds to achieve an even layer.
  9. Fry the Corn Dogs: Carefully lower the battered hot dog into the hot oil. Fry in small batches of 2-3 to prevent temperature drops, cooking for 3-5 minutes. Turn occasionally with tongs or a spider strainer until the batter is puffed, deep golden brown, and fully cooked inside.
  10. Drain: Remove the cooked corn dog using tongs or a strainer and let excess oil drip off over the pot. Transfer to a wire rack set over paper towels to drain completely and prevent sogginess.
  11. Repeat: Continue dipping and frying the remaining hot dogs, ensuring the oil temperature returns to the correct range between batches for consistent results.
  12. Serve: Serve the gluten-free corn dogs hot and fresh, paired with your favorite dipping sauces like mustard, ketchup, or honey mustard for best taste and texture.

Notes

  • Ensure all ingredients, especially the baking powder and hot dogs, are certified gluten-free to avoid cross-contamination.
  • Using a tall glass for the batter makes dipping easier and creates a more even coating on the hot dogs.
  • Maintain the oil temperature carefully to avoid greasy or burnt corn dogs.
  • If the batter is too thin, add a little more gluten-free flour to thicken; if too thick, add a splash of milk.
  • Drain corn dogs on a wire rack rather than directly on paper towels to keep the coating crispy.
  • Use neutral oils with high smoke points for frying to prevent off-flavors and ensure crispiness.
  • Leftover corn dogs can be reheated in an oven to retain crispness but are best enjoyed fresh.

Nutrition

Keywords: gluten-free corn dogs, corn dogs recipe, gluten-free snack, deep-fried hot dogs, American snack, allergy-friendly recipe

Find it online: https://servedbynora.com/gluten-free-corn-dogs-recipe/