Crisp, golden, and perfectly nostalgic, these gluten-free corn dogs bring all the flavor and crunch of the fair to your own kitchen. No complicated steps — just a simple gluten-free batter, a hot pot of oil, and minutes to fry.
The best part? You don’t need a fairground or food truck to enjoy them. Grab your favorite gluten-free hot dogs, dip, fry, and serve.
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 3/4 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.
How to Make Gluten-Free Corn Dogs
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
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: Once cooled, place in a freezer-safe bag or container. Freeze for up to 2 months.
Reheat:
- Air fryer: 380°F for 3–4 minutes (best for crispiness).
- Oven: 375°F for about 10 minutes, flipping halfway.
- From frozen: Add a few extra minutes to the air fryer or oven time.
- Skip the microwave: It will make the batter soft and soggy.
Serving suggestions
Serve these corn dogs fresh from the fryer with classic dips like ketchup and mustard, or mix it up with barbecue sauce, honey mustard, or a spicy mayo.
For a casual spread, pair them with fries, potato salad, or a big green salad to balance the richness. If you’re feeling nostalgic, add some fair-inspired sides like roasted corn on the cob or fresh lemonade. My cucumber lemonade is a reader favorite!
More gluten-free meals to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Corn Dogs
Equipment
- 8 wooden skewers or corn dog sticks
Ingredients
- ¾ cup medium-grind cornmeal - 117g, labeled gluten-free
- ¾ cup gluten-free all-purpose flour blend - 105g, I used Bob’s Red Mill 1-to-1
- 1 tablespoon granulated sugar - 12.5g
- 1 tablespoon honey - 21g
- 2 teaspoons baking powder - 8g
- ½ teaspoon kosher salt - 3g
- ¼ teaspoon smoked paprika
- ¾ cup buttermilk - 170g, plus up to 2 tablespoons more (28 g) if needed to thin
- 1 large egg - 50g
- 1 tablespoon olive oil - 14g or melted butter, cooled
- 8 gluten-free hot dogs
- 4-6 cups neutral oil for frying - canola, vegetable, or avocado oil
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Prep the hot dogs: Pat 8 hot dogs dry with paper towels. Insert skewers into each hot dog, leaving enough stick exposed for a handle. Set aside.
- Heat the oil: Pour neutral oil 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), about 20 minutes.
- Mix the dry ingredients: In a large bowl, whisk together ¾ cup medium-grind cornmeal, ¾ cup gluten-free all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and ¼ teaspoon smoked paprika.
- Mix the wet ingredients: In a medium bowl, whisk together ¾ cup buttermilk, 1 large egg, 1 tablespoon honey, and 1 tablespoon olive oil until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Batter should be thick; if too thick to coat the hot dogs smoothly, stir in up to 2 tablespoons additional buttermilk (30 g).
- 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
