Here we sit in mid-summer (at least for
those of you parents with school kids!) and if your house
is anything like mine it is a constant revolving door of kids
most running in and shouting out "Im hungry!
Is there anything to eat?". Now, I try to keep my pantry
stocked with healthy snacks and the fruit bowl piled high
with a wide assortment of apples, pears, peaches, oranges,
etc. but every once in a while I like to look for quick solutions
to the "Im hungry" summertime dilemma. One
solution is corn dogs! Perhaps not the healthiest snack or
lunch item, but certainly an all time favorite of many kids
they are quite simple to make even gluten-free! This
month wed like to share our method and recipe of making
perfect homemade gluten-free corn-dogs along with simple tips
on how to store and re-heat leftovers (if any!).
Things you will need for this class:
- Round craft sticks about 4 inches
- Mixing bowls
- Baking dish
- Deep Fat Fryer or a deep large
Lets Get Started!
- 8 hot dogs (we use Ball Park Franks
yes, they are gluten-free)
- 1 cup gf flour *
- 2/3 cup cornmeal
- 1 teaspoon baking powder
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 2/3 + 1/4 cup milk
- 1 Tablespoon canola oil or vegetable
- 1/4 cup cornstarch
- Peanut oil for frying
*We use The
Gluten Free Pantrys Country French bread flour mix
for the gf flour in this recipe. We use this flour mix because
it consistently performs the closest to all-purpose wheat
1: Insert sticks into 1 end of each hot dog. Hold the
dog firmly to make sure that the stick goes into the center
of the dog.
|Step 2: Dry the hot dogs thoroughly
with a paper towel. This step is very important! The hot
dogs must be dry in order for the batter to stick.
|Step 3: In a small bowl mix together
the gf flour, cornmeal, baking powder, sugar and salt.
|Step 4: In a separate bowl, whisk together
the egg, milk and canola oil.
|Step 5: Add the wet ingredients to
the dry ingredients. Transfer batter to a baking dish.
|Step 6: Heat peanut oil
in a deep fat fryer or if you dont have one, heat
about 1 inch of peanut oil in a large deep skillet. When
oil is hot 375°F reduce the heat to maintain a temperature
of about 350°F.
|Step 7: Place the cornstarch on a plate
and roll the hot dogs in the cornstarch. Dust of excess
|Step 8: Roll the hot dogs in the batter.
This part is a little tricky
you may need to use
a spoon or knife to smooth the batter on and even it out
over the hot dog.
9: Carefully place the battered hot dog into the hot oil.
I have found I like to put the batter on and then immediately
place into the oil instead of battering them all first
way the batter stays nice and uniform. Fry the corn dogs
in the hot oil until lightly browned on all sides, about
3-4 minutes total. Remove the corn dogs from the oil and
drain on paper towels.
Storage & Reheating Tips:
If you are lucky to have any leftovers,
these freeze great!! Place the fried corn dogs in a zip lock
bag (try to remove as much air as possible to prevent freezer
burn). To reheat, place in an oven at 350° for 15-20
minutes or until hot.