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When game day is fast approaching, these gluten-free corn dogs are my go-to appetizer for a crowd. I coat bite-sized hot dogs in a crispy, corny, and slightly sweet batter for that classic corn dog taste. Fried to golden perfection, I love them dipped in ketchup, mustard, and even relish!
Gluten-Free Corn Dog Recipe
Sometimes, I’m looking for a change from the ‘ole gluten-free hot dog bun, and this gluten-free corn dog recipe really hits the spot. Juicy hot dogs coated in a slightly sweet batter and deep-fried to crispy perfection are just so nostalgic! I like to halve my hot dogs to make a two-bite treat, but you can also leave them whole for a more filling meal. Or, for a bite-sized, poppable treat, try these gluten-free mini corn dog bites.
Ingredients
- Corn Flour or Cornmeal: Adds rich corn flavor and texture to the batter and helps the corn dogs crisp up in the fryer. Use corn flour for a more uniform texture or cornmeal for a grittier texture.
- Gluten-Free All-Purpose Flour: While a gluten-free flour blend provides the necessary structure and texture for the batter, you can experiment with other gluten-free flours such as rice flour, tapioca flour, or potato flour. Keep in mind that the texture and flavor may vary slightly.
- Baking Powder: Helps keep the batter light and fluffy.
- Granulated Sugar: Adds a touch of sweetness to the batter.
- Salt: Enhances the corn flavor.
- Egg: Helps bind the batter together.
- Milk: Adds moisture to the batter to help it come together.
- Gluten-Free Hot Dogs: You can use any type of gluten-free hot dog for this recipe. There are many brands available that offer gluten-free options, typically free from wheat or gluten-containing additives.
- Canola Oil: I like this neutral-flavored oil for frying because it has a high smoke point.
Tips and Suggestions
- The batter can be made up to 3 days in advance and stored in the refrigerator.
- Try adding a pinch of paprika, cayenne pepper, or a teaspoon of dried herbs for a flavor boost.
- Don’t overcrowd the oil. This will lower the temperature of the oil and cause the corn dogs to turn out greasy.
- If the batter is falling off of the corn dogs as they cook, try chilling it for 30 minutes before continuing.
- This batter is great for dipping other foods, like sausages or pickles!
Are Hot Dogs Gluten-Free?
Unfortunately, not all hot dogs are gluten-free. Some brands contain wheat or gluten-based additives as fillers or binders. Make sure to check the label of your hot dogs carefully, or opt for a brand that is certified gluten-free.
Can I Make These In An Air Fryer?
I do not recommend making corn dogs in an air fryer, as the batter is quite loose and will likely pool at the bottom of the air fryer. Deep frying is the best method for cooking these corn dogs; however, you can reheat them in the air fryer.
How Do I Know When The Corn Dogs Are Cooked Through?
To ensure the corn dogs are cooked through when frying, maintain a consistent oil temperature of around 350°F and fry them until they are golden brown and crispy on all sides and reach an internal temperature of 165°F.
Storage Instructions
Store leftover gluten-free corn dogs in an airtight container in the refrigerator for up to 3 days or wrapped in plastic wrap in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in the oven, air fryer, or microwave until heated through.
More Gluten-Free Appetizer Recipes to Try!
- Gluten-Free Sausage Balls
- Gluten-Free Mozzarella Sticks
- Gluten-Free Soft Pretzels
- Gluten-Free Stuffed Mushrooms
Gluten-Free Corn Dogs
Equipment
- 12 bamboo skewers or lollipop sticks
Ingredients
- ½ cup corn flour or cornmeal
- ½ cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- ½ tsp kosher salt
- 1 large egg, beaten
- ⅓ cup milk
- 6 gluten-free hot dogs, halved and patted dry
- Canola oil, for deep frying
Instructions
- In a shallow dish or bowl, combine the corn flour (or cornmeal), gluten-free flour blend, baking powder, sugar, and kosher salt. Mix well to combine.
- Add the beaten egg and milk and mix until well combined.
- Heat the canola oil in a deep fryer or large pot to 350°F.
- While the oil is heating, insert bamboo skewers or lollipop sticks into the hot dogs, leaving about 2 inches of the stick exposed for handling. Then dip each hot dog into the batter, ensuring it’s fully coated.
- Carefully place the coated hot dogs into the hot oil, a few at a time, depending on the size of your fryer or pot. Be cautious not to overcrowd the oil.
- Fry the corn dogs for about 2-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Using tongs, carefully remove the cooked corn dogs from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite condiments such as ketchup, mustard, or relish. Enjoy!
Notes
- The batter can be made up to 3 days in advance and stored in the refrigerator.
- Try adding a pinch of paprika, cayenne pepper, or a teaspoon of dried herbs for a flavor boost.
- Don’t overcrowd the oil. This will lower the temperature of the oil and cause the corn dogs to turn out greasy.
- If the batter is falling off of the corn dogs as they cook, try chilling it for 30 minutes before continuing.
- This batter is great for dipping other foods, like sausages or pickles!
- To store: place gluten-free corn dogs in an airtight container in the refrigerator for up to 3 days.
- To freeze: wrap them in plastic wrap to store for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Corn Dogs Step-by-Step
In a shallow dish or bowl, combine ½ cup of corn flour (or cornmeal), ½ cup of gluten-free all-purpose flour, 2 teaspoons of baking powder, 1 tablespoon of granulated sugar, and ½ teaspoon of kosher salt. Mix well to combine.
Add 1 large beaten egg and ⅓ cup of milk and mix until well combined.
Heat the canola oil in a deep fryer or large pot to 350°F. While the oil is heating, insert bamboo skewers or lollipop sticks into 6 halved hot dogs, leaving about 2 inches of the stick exposed for handling. Then dip each hot dog into the batter, ensuring it’s fully coated.
Carefully place the coated hot dogs into the hot oil, a few at a time, depending on the size of your fryer or pot. Be cautious not to overcrowd the oil. Fry the corn dogs for about 2-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Using tongs, carefully remove the cooked corn dogs from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite condiments such as ketchup, mustard, or relish. Enjoy!
