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?
- 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)
- 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).