Description
Unlock the secret to perfect gluten-free corndogs with this easy-to-follow recipe. Enjoy a crispy exterior and a moist, flavorful interior, bringing back all your favorite carnival memories without the gluten.
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- ¾ cup fine yellow cornmeal
- 2 tbsp granulated sugar or honey
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups buttermilk
- 1 large egg
- 1 tsp Dijon mustard (optional, for extra flavor)
- 12 hot dogs (standard size), your preferred type
- 12 wooden skewers
- 4–6 cups neutral-flavored oil for frying (e.g., vegetable, canola, peanut)
Instructions
- 1. Prep Hot Dogs: Pat hot dogs very dry with paper towels. Insert a skewer into each hot dog, leaving about 2-3 inches for a handle. Set aside.
- 2. Combine Dry Ingredients: In a large bowl, whisk together gluten-free flour blend, cornmeal, sugar/honey, baking powder, baking soda, and salt until well combined.
- 3. Combine Wet Ingredients: In a separate medium bowl, whisk together buttermilk, egg, and Dijon mustard (if using).
- 4. Make Batter: Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix. The batter should be thick. Transfer batter to a tall, narrow glass or mug.
- 5. Heat Oil: Heat oil in a heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C). Use a thermometer to monitor.
- 6. Dip & Fry: Dip each skewered hot dog into the batter, ensuring a full, even coating. Carefully place 2-3 corndogs in the hot oil. Fry for 2-4 minutes, turning occasionally, until deep golden brown and cooked through.
- 7. Drain & Serve: Remove corndogs from oil and place on a wire rack over paper towels to drain. Serve immediately with your favorite condiments.
- Prep Time: 15 mins
- Cook Time: 20 mins