Gluten Free Mini Corn Dogs | Dads That Cook
By Jason Glover
AuthorJason GloverWho doesn't love snacks on a stick?! These homemade, mini corn dogs have a slightly sweet, golden crust and are gluten free!
Pat the hotdogs dry, cut in half and insert a lollipop stick into the cut side.
In a large bowl, whisk together the cornmeal, gluten free flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg and milk.
Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter to a tall glass to make it easier to dip.
Add about 4" of oil to a large, heavy bottomed pot and heat on medium-high until the oil reaches 360°F.
Dip each hotdog into the batter until it's fully coated, shake off any excess, and carefully lower into the hot oil.
Fry until golden and crispy, about 3 minutes, then transfer to a paper towel lined plate. Repeat with the remaining hotdogs.
Serve with ketchup, mustard, or your favorite dipping sauce and enjoy!
You can use regular All Purpose Flour if you don't want to use Gluten Free
Ingredients
Directions
Pat the hotdogs dry, cut in half and insert a lollipop stick into the cut side.
In a large bowl, whisk together the cornmeal, gluten free flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg and milk.
Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter to a tall glass to make it easier to dip.
Add about 4" of oil to a large, heavy bottomed pot and heat on medium-high until the oil reaches 360°F.
Dip each hotdog into the batter until it's fully coated, shake off any excess, and carefully lower into the hot oil.
Fry until golden and crispy, about 3 minutes, then transfer to a paper towel lined plate. Repeat with the remaining hotdogs.
Serve with ketchup, mustard, or your favorite dipping sauce and enjoy!
You can use regular All Purpose Flour if you don't want to use Gluten Free
