Gluten Free Corn Dogs
Corn Dogs are usually hard to come by when you have to go gluten-free, but these Gluten Free Corn Dogs are relatively easy to make, and SO good!
Servings: 8 Corn dogs
Calories: 395kcal
Ingredients
- Vegetable Oil for deep frying
- 8 Gluten free beef hot dogs
- 1 cup Masa plus extra for dusting
- ¾ cup White rice flour
- ¼ cup Yellow corn meal
- 1 tablespoon Tapioca Starch/Flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 2 tablespoon Granulated sugar
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 Large eggs
- 2 cups Buttermilk
- ¼ cup Butter melted
Optional:
- ¼ teaspoon Cayenne pepper
- ½ teaspoon Mustard powder
- ¼ teaspoon Onion powder
- 8 Corn dog skewers
Instructions
- Heat oil 375 F (190 C). You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
- Dry the hot dogs off with napkins WELL. Dust with a little masa flour, set aside
- Combine all dry ingredients - including seasonings, if using - whisking to combine.
- In a separate bowl, whisk eggs, buttermilk, and melted butter together. Combine wet and dry ingredients, mixing until well combined and relatively smooth.
- Transfer batter to a tall glass, cover with plastic film, allow to sit for 10 minutes.
- If using skewers, stick them into hotdogs, making sure they go in to about halfway up the length of the hotdog.
- Gently dip hotdogs in the batter one at a time, slowly removing from the batter and allowing excess to drip off.
- Carefully transfer dipped hot dogs to heated oil. Fry a few at a time - turning every few minutes - until golden brown.
- As corndogs are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels.
- Serve hot, with mustard and/or ketchup for dipping.
Video
Nutrition
Calories: 395kcal | Carbohydrates: 35g | Protein: 11g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 1094mg | Potassium: 220mg | Fiber: 2g | Sugar: 7g | Vitamin A: 390IU | Calcium: 170mg | Iron: 2mg