Cooking and Serving: 35 minutes | 12 corn dogs
Ingredients
Gluten free corn dogs recipe, with corn fritters, too
Description
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Servings: 12 corn dogs
Ingredients
Gluten free corn dogs recipe, with corn fritters, too
Instructions
make on this blog are typos or a turn of phrase.
Notes
* ½ cup (70 g) gum-free gluten free flour blend
* 1 tablespoon (12 g) granulated sugar, (optional)
* 2 teaspoons baking powder
* ½ teaspoon kosher salt
* 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
* ½ cup (4 fluid ounces) milk, at room temperature
* Oil for deep frying, (I like a mix of equal parts shortening and vegetable
* 12 lollipop sticks or bamboo skewers
* Confectioners’ sugar, for dusting (optional)
* In a small bowl, place the cornmeal or corn flour, flour blend, optional
sugar, baking powder, and salt, and whisk to combine well. Add the egg and
milk, and whisk until very smooth.
* Place the mixture in a tall, narrow glass or mason jar, and then in the
refrigerator to chill while you prepare the other ingredients.
* Remove the hot dogs from the package and pat them dry. Cut each hot dog in
half * Place a stick or skewer in the cut end of each hot dog piece, pressing it
about halfway up the hot dog. Be careful to insert the stick parallel to the
hot dog or the stick will poke out of the hot dog skin.
* Toss the hot dogs in enough of the gum-free gluten free flour blend to create
a thin coating all the way round, including the cut end. Set the hot dogs
* Line a large plate or platter with disposable paper towels, and set it aside.
* Place the frying oil in a medium-sized heavy-bottom saucepan, with a candy
thermometer on the side (make sure the probe is in the liquid, and not
resting on the bottom of the pan, or you will not get an accurate reading).
* Bring the oil to 350°F over medium-high heat. Reduce the heat enough to
maintain the temperature of the oil without allowing it to increase.
* Remove the cornmeal mixture from the refrigerator, and whisk to ensure it’s
still well-combined and loosened.
* Holding onto the stick, slowly immerse the prepared hot dogs, one at a time,
in the batter and remove it slowly to allow the batter to adhere to the hot
* Allow the excess batter to drip off, and immerse it again in the batter.
Remove it slowly from the mixture, and twirl it slowly to help the batter
stay on the hot dog without dripping off.
* Place the coated hot dog in the frying oil gently. It should float, but if it
doesn’t, shake the pan a bit to help prevent it from adhering to the bottom
of the pot or frying basket.
* Fry for about 2 minutes, and then rotate it, so it cooks evenly on all sides.
If the batter has stuck to anything, pry it loose gently before you attempt
* Allow the hot dog to finish frying until the coating is uniformly deep golden
brown. Remove the hot dog from the frying oil, and place on the prepared
paper towel-lined plate to drain.
* Repeat with the remaining hot dogs.
* Serve immediately, or, crisp in a 300°F oven for about 5 minutes before
TO MAKE CORN FRITTERS WITH ANY LEFTOVER BATTER.
* Add about an additional 1 tablespoon of corn flour to each 1/4-cup of
remaining batter to thicken it to a scoopable consistency.
* Using a small spring-loaded ice cream scoop (a #50 works well), place mounds
of the thickened batter into the frying oil and fry, turning once, until
uniformly golden brown (about 4 minutes total).
* Remove from the oil and place on paper towel-lined plates to drain. Sprinkle
lightly with confectioners’ sugar and serve warm.
For the corn flour or cornmeal.
If you’d like a more prominent cornmeal taste, with the slight crunchiness of
coarsely-ground cornmeal, use all cornmeal. You can also use a combination of
both corn flour and cornmeal.
I rarely buy finely ground corn flour. Instead, I grind coarsely ground yellow
cornmeal in a blender until it’s a fine powder.
For the gum-free gluten free flour blend.
My plain gum-free gluten free flour blend is made from 66% superfine white rice
flour + 22% potato starch + 12% tapioca starch/flour.
For 1/2 cup (70 g), you’d use 46 grams superfine white rice flour + 15 grams
potato starch + 9 grams tapioca starch/flour.
Originally published on the blog in 2013. In 2021, video, photos, extras all
new. Core recipe unchanged.
Nutrition information is automatically calculated, so should only be used as an
hand holding corn dog stick with end bitten off to reveal hot dog inside, over
small bowl of mustard
holding corn dog stick with end bitten off to reveal hot dog inside, over small
Words gluten free corn dogs with overhead image of overlapping corn dogs and
hand holding bitten corn dog
gluten free corn dogs with overhead image of overlapping corn dogs and hand
holding bitten corn dog