Gluten Free Corn Dogs Recipes

GLUTEN-FREE CORN DOGS

Steps:

• 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.
• 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.
• Sift together the corn flour, oat flour, sweet rice flour, sugar, baking powder, and salt in a medium mixing bowl.
• Whisk the egg into the measuring cup with the buttermilk.
• 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.
• 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.
• 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.
• Repeat until you've fried all your corn dogs, adding more batter to the glass as needed. Serve warm with ketchup or mustard.

GLUTEN FREE CORN DOGS

Steps:

• Pat hot dogs dry with a paper towel. Insert a wooden skewer into each hot dog.
• In a pie pan, combine the rice flour, tapioca starch, potato starch, corn flour, sugar, baking powder and dry mustard.
• In another bowl combine the egg, milk and 2 tbsp oil. Add to the dry ingredients and mix well. The batter will be thick.
• Roll the hot dogs in the extra rice flour and then coat in the batter. Deep fry and dry on paper towels.

GLUTEN-FREE BEST EVER CORN DOGS

Steps:

• In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
• In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
• Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.