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Delicious gluten-free corn dogs served with mustard and ketchup

Gluten-Free Corn Dogs

These Gluten-Free Corn Dogs are quick to make and a total crowd-pleaser. Perfect for gatherings or movie nights, they offer a delicious blend of savory flavors and crispy texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-10 pieces high-quality gluten-free hot dogs Choose your favorite brand.
  • 1 cup fine yellow cornmeal
  • 1 cup gluten-free all-purpose flour blend
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper Optional
  • 1 large egg
  • 1 cup milk Dairy or dairy-free
  • 4-6 cups neutral oil for frying
  • 8-10 pieces wooden skewers or sticks

Method
 

Preparation
  1. Pat the hot dogs dry and insert a skewer into each hot dog halfway.
  2. Heat the oil in a pot over medium-high, aiming for 350-360°F.
  3. In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and optional black pepper.
  4. In another bowl, whisk the egg and then mix in the milk.
  5. Combine the wet and dry ingredients, stirring gently without overmixing.
  6. Pour the batter into a tall container for easy dipping.
Cooking
  1. Dip each hot dog fully in batter and fry in hot oil for 3-5 minutes until golden brown.
  2. Use tongs to remove and let drain on a wire rack.
  3. Repeat with remaining hot dogs and serve hot with condiments.

Notes

Serve with colorful condiments like ketchup or mustard. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months.