Ingredients
- Hot Dogs: 8-10 high-quality, standard-sized hot dogs (ensure they are labeled gluten-free)
- Fine Yellow Cornmeal: 1 cup (certified gluten-free)
- Gluten-Free All-Purpose Flour Blend: 1 cup (ensure it contains xanthan gum; if not, add 1 teaspoon xanthan gum separately)
- Granulated Sugar: 1/4 cup (adjust slightly more or less based on preference for sweetness)
- Baking Powder: 1 tablespoon (ensure it’s certified gluten-free and not expired for proper lift)
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon (optional, for a hint of spice)
- Large Egg: 1 (acts as a binder and adds richness)
- Milk: 1 cup (whole milk, low-fat, or a dairy-free alternative like unsweetened almond, soy, or oat milk – ensure oat milk is certified gluten-free)
- Neutral Oil for Frying: Approximately 4-6 cups (enough for deep frying, e.g., canola, vegetable, peanut, or rapeseed oil with a high smoke point)
- Wooden Skewers or Sticks: 8-10 sturdy wooden skewers or popsicle sticks
Instructions
- Prepare the Hot Dogs: Pat the hot dogs completely dry with paper towels. Moisture on the surface can prevent the batter from adhering properly. Carefully insert a skewer or stick into one end of each hot dog, pushing it about halfway through so it’s secure. Set aside.
- Set Up Frying Station: Pour the neutral oil into a heavy-bottomed pot (like a Dutch oven) or a deep fryer. You need enough oil so the corn dogs can be mostly submerged without touching the bottom, usually about 3-4 inches deep. Attach a deep-fry thermometer to the side of the pot. Begin heating the oil over medium-high heat, aiming for a stable temperature of 350-360°F (175-180°C). Maintaining the correct oil temperature is critical for crispy, non-greasy corn dogs. Too low, and they absorb oil; too high, and the outside burns before the inside cooks.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the fine yellow cornmeal, gluten-free all-purpose flour blend, sugar, baking powder, salt, and black pepper (if using). Whisking thoroughly ensures even distribution of the leavening agent and seasonings.
- Mix the Wet Ingredients: In a separate medium bowl, whisk the egg until lightly beaten. Then, whisk in the milk until combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can make the batter tough. The batter should be thick, thicker than pancake batter, so it coats the hot dogs well without immediately dripping off. If it seems too thin, add a tablespoon more of the GF flour blend; if too thick, add a splash more milk.
- Transfer Batter for Dipping: Pour the batter into a tall drinking glass or a sturdy, narrow container. This makes dipping the skewered hot dogs much easier and ensures even coating. The batter level should be high enough to cover most of the hot dog when dipped.
- Check Oil Temperature: Ensure your oil has reached and is maintaining the target temperature of 350-360°F (175-180°C). Adjust the stove heat as needed to keep it stable.
- Dip the Hot Dogs: Holding the skewer, dip one prepared hot dog straight down into the batter in the tall glass. Swirl it gently to ensure it’s fully coated. Lift it straight out, allowing any excess batter to drip off for a second or two back into the glass. You want a nice, even layer.
- Fry the Corn Dogs: Carefully lower the battered hot dog into the hot oil. Depending on the size of your pot, fry only 2-3 corn dogs at a time to avoid overcrowding, which lowers the oil temperature drastically. Fry for about 3-5 minutes, turning occasionally with tongs or a spider strainer, until the batter is a deep golden brown and puffed up.
- Drain: Once golden brown and cooked through, carefully remove the corn dog from the hot oil using tongs or a spider strainer. Let the excess oil drip off over the pot for a moment. Transfer the cooked corn dog to a wire rack set over paper towels or baking sheets. Draining on a wire rack prevents the bottom from becoming soggy.
- Repeat: Continue dipping and frying the remaining hot dogs, ensuring the oil temperature returns to the target range between batches. Monitor the temperature constantly.
- Serve: Serve the gluten-free corn dogs hot and fresh for the best taste and texture.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-400