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My BigMouth Blog | A Blog by Jason Glover

Gluten Free Mini Corn Dogs

Gluten Free Mini Corn Dogs

Gluten Free Mini Corn Dogs | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Who doesn't love snacks on a stick?! These homemade, mini corn dogs have a slightly sweet, golden crust and are gluten free!

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Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 1 package hotdogs
 ½ cup yellow cornmeal
 2 tbsp sugar
 2 tsp baking powder
  tsp salt
 1 egg
 ½ cup whole milk
 vegetable oil, for frying
 lollipop sticks

1

Pat the hotdogs dry, cut in half and insert a lollipop stick into the cut side.

2

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.

3

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.

4

Add about 4" of oil to a large, heavy bottomed pot and heat on medium-high until the oil reaches 360°F.

5

Dip each hotdog into the batter until it's fully coated, shake off any excess, and carefully lower into the hot oil.

6

Fry until golden and crispy, about 3 minutes, then transfer to a paper towel lined plate. Repeat with the remaining hotdogs.

7

Serve with ketchup, mustard, or your favorite dipping sauce and enjoy!

NOTE
8

You can use regular All Purpose Flour if you don't want to use Gluten Free

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Ingredients

 1 package hotdogs
 ½ cup yellow cornmeal
 2 tbsp sugar
 2 tsp baking powder
  tsp salt
 1 egg
 ½ cup whole milk
 vegetable oil, for frying
 lollipop sticks

Directions

1

Pat the hotdogs dry, cut in half and insert a lollipop stick into the cut side.

2

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.

3

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.

4

Add about 4" of oil to a large, heavy bottomed pot and heat on medium-high until the oil reaches 360°F.

5

Dip each hotdog into the batter until it's fully coated, shake off any excess, and carefully lower into the hot oil.

6

Fry until golden and crispy, about 3 minutes, then transfer to a paper towel lined plate. Repeat with the remaining hotdogs.

7

Serve with ketchup, mustard, or your favorite dipping sauce and enjoy!

NOTE
8

You can use regular All Purpose Flour if you don't want to use Gluten Free

Gluten Free Mini Corn Dogs

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