Homemade gluten-free corn dogs with a crispy cornmeal batter that actually sticks. The batter is a mix of cornmeal, gluten-free flour, buttermilk, and a little honey, and it fries up golden in just a few minutes. I make these for game days, summer cookouts, or honestly just when I’m craving fair food at home. Pat the hot dogs dry, dip them in the batter, and fry them in small batches. That’s it. If you’ve made my gluten-free fried chicken, this uses the same kind of setup: hot oil, a few at a time, wire rack to drain.
Why You’ll Love this Recipe
Searching for more gluten-free fried recipes? gluten-free cheese curds / gluten-free onion rings / gluten-free mozzarella sticks
Ingredients
TIP
Your batter should be just thick enough to cling to the hot dog without dripping off immediately. If it feels too thick, whisk in 1–2 tablespoons of buttermilk until it ribbons smoothly off a spoon.
Ingredient Notes
- Cornmeal – The base for that signature texture. I use medium-grind for the perfect balance of crunch and tenderness. You’ll want to make sure that your cornmeal is labeled gluten-free. Even though cornmeal is technically inherently gluten-free, it tends to have a lot of cross-contact with gluten in the manufacturing process, so you should look for one that is labeled gluten-free.
- Gluten-Free Flour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for this recipe just because I had it on hand, but any multipurpose gluten-free flour blend should work for this recipe.
- Honey and Granulated Sugar – I love the mix of sweeteners in this recipe. Honey gives the batter more flavor, and granulated sugar helps it get crisp and golden, while also adding some extra sweetening.
- Buttermilk – Adds richness and helps the batter cling to the dogs. Start with ¾ cup and then add up to another 2 tablespoons to get the right consistency in your batter.
- Gluten-Free Hot Dogs – Choose your favorite brand and always double-check labels for gluten. You can also cut these in half for smaller gluten-free corn dogs.
- Olive Oil – Just a little in the batter for tenderness. Melted and cooled butter would work as well.
- Neutral Oil for Frying – Canola or vegetable oil works best for high heat. You could also do avocado oil, if you prefer. It’s just more expensive. You need 2 to 3 inches in a Dutch oven or heavy pot.
Use a Tall Glass for Dipping
Pour the batter into a tall, narrow glass instead of trying to coat the hot dogs in a bowl. Lower the skewered hot dog straight down, then pull it up slowly with a gentle twist. You’ll get an even coat every time. I dip each one right before it goes in the oil so the batter doesn’t slide off while I’m waiting.
Recipe FAQs
It helps! Frying at 375°F gives you that golden, crisp exterior without overcooking the inside.
Choose a neutral, high-heat oil like canola, vegetable, or peanut oil. Avoid olive oil for frying. Save it for the batter.
Expert Tips
Storage Instructions
While corn dogs are best served fresh, we always end up storing some in either the refrigerator or freezer for later.
Refrigerator Storage: Store in an airtight container for up to 3 days. Reheat in the air fryer at 380°F for 3 to 4 minutes or in the oven at 375°F for about 10 minutes, flipping halfway. Skip the microwave. It makes the batter soft and soggy.
Freezer: Cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen, just add a few extra minutes to the air fryer or oven time.
Serving Suggestions
We always eat these with yellow mustard, but ketchup and barbecue sauce are great too. For a cookout or game day spread, I’ll make a big batch of corn dogs alongside my roasted corn and bacon potato salad. If you want something lighter to balance out the fried food, my strawberry spinach salad with balsamic dressing is a good one. And for drinks, my cucumber lemonade goes with pretty much anything off the grill or out of the fryer.
Gluten-Free Corn Dogs
Equipment
- 8 wooden skewers or corn dog sticks
Ingredients
- 8 gluten-free hot dogs
- 4-6 cups neutral oil for frying - canola, vegetable, or avocado oil
- ¾ cup (119 g) medium-grind cornmeal - labeled gluten-free
- ¾ cup (105 g) gluten-free all-purpose flour blend - Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 1 tablespoon (12 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon smoked paprika
- ¾ cup (180 g) buttermilk - plus up to 2 tablespoons more (28 g) if needed to thin
- 1 (50 g) large egg
- 1 tablespoon (21 g) honey
- 1 tablespoon (14 g) olive oil - or melted butter, cooled
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Prep the hot dogs: Pat 8 gluten-free hot dogs dry with paper towels. Insert a skewer into each one, leaving a few inches exposed for a handle. Set aside.
- Heat the oil: Pour 4-6 cups neutral oil for frying into a large Dutch oven or heavy-bottomed pot until it’s 2–3 inches deep. Heat over medium-high until the temperature reaches 350°F (175°C). This takes about 20 minutes.
- Mix the dry ingredients: In a large bowl, whisk together ¾ cup (119 g) medium-grind cornmeal, ¾ cup (105 g) gluten-free all-purpose flour blend, 1 tablespoon (12 g) granulated sugar, 2 teaspoons (8 g) baking powder, ½ teaspoon (3 g) kosher salt, and ¼ teaspoon smoked paprika.
- Mix the wet ingredients. In a separate bowl, whisk together the ¾ cup (180 g) buttermilk, 1 (50 g) large egg, 1 tablespoon (21 g) honey, and 1 tablespoon (14 g) olive oil until smooth.
- Make the batter. Pour the wet ingredients into the dry and stir until just combined. The batter should be thick but pourable. If it's too thick to coat a hot dog smoothly, stir in up to 2 tablespoons more buttermilk.
- Dip the hot dogs: Transfer the batter to a tall glass. Working one at a time, dip a skewered hot dog into the batter, and swirl it around until it's covered. Remove the hot dog from the cup, twisting slightly as you pull it out, or using a gentle up-and-down “chugging” motion to help the batter cling evenly. Note: I dip each corn dog in the batter just before adding it to the oil. So don't work ahead until you're ready to fry.
- Fry the corn dogs: Carefully lower each coated hot dog into the hot oil and hold it there for a few seconds at an angle (be careful to not touch the oil with your fingers). I like to twist the corn dog to make sure the batter is sealed as it fries. Then, lightly drop it to lower it into the oil.
- Fry 2–3 at a time, turning occasionally, until deep golden brown, about 2-4 minutes. Be cautious to not overload the pot with too many corn dogs to keep the oil temperature consistent.
- Drain and cool: Transfer fried corn dogs to a wire rack set over a baking sheet to drain. Let cool for a few minutes before serving.
Notes
- Nutrition: Nutritional information is just an estimation. Not all of the batter gets used and we assume 15% absorption of the oil.
- Gluten-Free Note: Always double-check ingredient labels to ensure they’re gluten-free, as manufacturing practices can change without notice.
- Leftover Batter: You can fry leftover batter in the oil at the end and toss it in cinnamon sugar after frying or eat as is for an extra treat.
- Cornmeal: Use medium-grind for the best crunch. Even though cornmeal is naturally gluten-free, it can have cross-contact during processing. Make sure it’s labeled gluten-free.
- Gluten-Free Flour: I used Bob’s Red Mill 1-to-1 (in the blue bag) but any multipurpose gluten-free blend should work.
- Oil Temperature: Fry at 350°F (175°C) for the best results. Too cool and the batter absorbs oil; too hot and it can burn before the inside cooks.
Nutrition
