Corn dogs. You have no idea what a special treat that can be to a person with food allergies who can’t eat them just whenever they want to the way those of us without take for granted that we can. If I’d known, I would have made them a year or more ago. That package of hotdogs was in the freezer for at least that long.
You’d be surprised how easy it actually is to make gluten-free corn dogs. I sure was. Mix up some batter, dip the hot dogs, and fry until golden. That’s it. No need to worry about getting them done on the inside since hot dogs are already fully cooked.
I found a recipe at Barefeet In The Kitchen and only made a few adjustments, such as substituting cornstarch for tapioca flour and using actual hot dogs instead of mini sausages. Also, I didn’t have any skewers handy… but that doesn’t affect the flavor, right?
Oh, and by the way, if your deep frying oil is too shallow, your corn dogs won’t be round. See?
Lesson learned, it doesn’t always pay to skimp.
I must warn you that this is a pretty big batch of batter. Fortunately, it will keep in the refrigerator for several days with no ill effects, and, as it turns out, is great for making onion rings. Yummy, yummy, onion rings.
One thing worth noting about recipes like this is that there’s very little difference between the traditional (wheat), and the gluten-free version. No xanthan/guar gum or anything like that, and it’s nice to leave those ingredients out when you can, as they’re pretty much the most expensive part of gluten-free food.
Gluten-Free Corn Dogs
- 2-4 cups oil for frying, I use refined coconut oil (there is no coconut flavor or aroma)
- 1 14-ounce package of hot dogs
- 1 cup Instant Corn Masa or regular cornmeal
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 egg
- 1 1/2 cups milk, buttermilk, or yogurt
Dipping sauces of your choice: mustard, ketchup, spicy barbecue sauce, onion sauce
Pour the oil into a saucepan to a depth of about 2 inches. Heat the oil to 350 degrees. I use a fairly small pan so that it requires less oil.
Oh, look at me getting all scientific with my oil temperature.
I finally gave that up after a few batches.
Skewer your hotdogs if desired and set aside.
Whisk together the dry ingredients. Whisk the egg into the milk and pour into the dry ingredients. Whisk to combine. If the batter is too thick for dipping, add more milk, a tablespoon or so at a time.
Dip the hotdogs, 2-3 at a time, into the batter. Swirl them around and then tap off the excess coating. Drop the coated ‘dogs into the hot oil, stick and all. Fry a few at a time, turning or stirring to ensure even browning. It should only take a minute or two for the hot dogs to brown.
As they finish cooking, set them on a cooling rack over a metal tray (to catch any drips) or a paper towel-lined plate. Serve with the dipping sauces of your choice (ketchup, obviously).
toddlers, what can you do?
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