Before going gluten-free, I don’t remember ever having a corn dog. However, at one of my favorite places to eat now, I have the Mexican food, and my kids have corn dogs. They do look pretty tasty, so I thought I’d try making them at home. At home, at least you know your oil has not been cross contaminated by other fried goodies. These gluten-free corn dogs really easy to make, took very little time, and were down right delicious! So…what do you dip your corn dog in? Ketchup or mustard?
Ingredients:
- enough oil fill your fryer with 1-2″ of oil (I use my electric frying pan for deep frying foods, it works great)
- 1 cup Featherlight Flour Mix (see note)
- 2/3 cup yellow cornmeal
- 1/4 cup white sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 Tbsp bacon drippings (optional, I left this out)
- 1 egg, beaten
- 1 1/4 cups buttermilk
- 1/2 tsp baking soda
- 2 lbs hot dogs (make sure these are gluten-free!)
- 1/2 cup corn starch
- wooden sticks (I cut down some wooden skewers, that worked well)
Directions:
- Heat oil in a deep fryer to 365 degrees F.
- In a large bowl, stir together the flour mixture, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk and baking soda. Mix until everything is smooth and well blended.
- To make things much easier, pour the batter into a tall drinking glass. This will make it easier to dip the hot dogs.
- Pat the room temperature hot dogs dry. Insert wooden sticks into the ends. Roll in cornstarch, tap off excess (helps the batter to adhere to the hot dog). Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time (I did one at a time) in the hot oil until they as are brown as you like them (only takes a few minutes). Drain on paper towel & serve. These can be kept warm in the oven at 200 degrees F until they are all fried.
NOTE: The featherlight mix that I use is from Bette Hagman. It is 3 cups rice flour, 3 cups tapioca starch, 2 cups cornstarch and 3 Tbsp potato flour (not starch).
In Mn we call these Pronto Pups & they are one of the most popular thing at the fair, though I'm sure these are a much higher quality
Pronto Pups? I’ve never heard that one before. But you’re right, you can use any quality hot dog you want in the middle, which is nice. At least you don’t have to worry about mystery meat.
Ahh corn dogs..they bring back memories of when our children were little and it was a fave of theirs.
These look good Jeanine!
You have no idea how much of a hero I would be if I made these for my kid and husband. Thanks for the recipe!
Go ahead, Darlene…become the hero!
You’re very welcome!
I signed up for your blog because my best friend and roommate has celiac, but she’s also cannot have dairy products, so I am always looking for ways to make her neat stuff. I would love to make these, she’d be so excited, but then I saw the buttermilk….. *sigh* But, your blog just made me hungry.
Hi Tiffany! Thanks for stopping by! If dairy is a problem, you can replace the buttermilk with 1 Tbsp vinegar or lemon juice, and add enough soy milk to make 1 cup. Give that a stir and let that sit for 5 minutes before using it, it should work the same as buttermilk.
Hope you and your friend have some wonderful meals together!
Awesome! Thank you for that tip.
You’re welcome!
I have been craving these! I saw a recipe but it wasnt gf, I’m gonna try out your recipe very soon, do you think they’ll come out ok — I don’t have a deep fryer
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Hey Sophie! I’ve missed you! Hope you’re doing well!
I don’t have a deep fryer either. I use my electric frying pan. You can use a dutch oven on the stove with a thermometer in it, but then you have to be super careful about not getting the oil too hot, or spilling oil over the side. It is still doable though!
I really like to eat this corn dogs, they are very tasty, and nutritive enough to give me strenght during my day.