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Gluten-Free Corn Dogs | GlutenFreeBaking.com

Gluten-Free Corn Dogs

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 hot dogs
Author GlutenFreeBaking.com

Ingredients

  • 1 1/4 cups gluten-free cornflour (finely ground cornmeal) (6 1/4 ounces; 178 grams)
  • 3/4 cup white rice flour, plus additional for coating hot dogs (3 ounces; 85 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1 cup milk (8 ounces; 226 grams)
  • 2 large eggs (about 3 1/2 ounces; 100 grams)
  • 3 tablespoons honey (2 1/4 ounces; 65 grams)
  • 2 tablespoons vegetable oil (3/4 ounce; 22 grams)
  • 8 gluten-free hot dogs
  • 8 skewers, about 6-inches long
  • Vegetable Oil for frying

Instructions

  1. In small bowl, whisk together gluten-free cornflour, 3/4 cup white rice flour, baking powder, salt, and xanthan gum. Add milk, eggs, honey, and 2 tablespoons vegetable oil. Mix together until smooth. Allow batter to stand for ten minutes.
  2. Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs. Heat oil until a deep-fry thermometer reaches 365 degrees.
  3. Dry hot dogs with a paper towel, including ends, and slide sticks into hot dogs. You want to slide sticks about halfway into the hot dog. Dry hot dogs with a paper towel. Don't forget the ends! Roll hot dogs, one at a time, in white rice flour. Place hot dogs on dry plate. Set aside.
  4. Line a plate or baking pan with a few paper towels. Place near the fryer. (Be sure plate is a safe distance from the fryer.)
  5. Select a glass that's tall enough to dip the entire hot dog into. Pour batter into drinking glass. Dip hot dogs, one at a time, into glass. Lift hot dog from batter and swirl lightly. Quickly transfer coated hot dog into the hot oil, gently placing the hot dog into the oil. Fry one or two corn dogs at a time. After about one minute of frying, gently "roll" the corn dog in the oil using a pair of metal tongs. (Often they roll themselves.) Remove corn dogs from oil. Drain on paper towel lined plate and serve. Wrap the stick in a paper towel before serving.
  6. Corn Fritters
  7. Drop leftover batter, about two teaspoons each, into the oil and cook until golden brown. Remove from oil with a metal skimmer.