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 oil 1/4 cup cornstarch Peanut oil for frying Popsicle sticks
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.
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.
In a small bowl mix together the gf flour, cornmeal, baking powder, sugar and salt. In a separate bowl, whisk together the egg, milk and canola oil. Add the wet ingredients to the dry ingredients. Transfer batter to a baking dish.
Heat peanut oil in a deep fat fryer or if you don’t 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.
Place the cornstarch on a plate and roll the hot dogs in the cornstarch. Dust of excess cornstarch. 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. Carefully place the battered hot dog into the hot oil. 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.
We use The Gluten Free Pantry’s 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 flour.
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.