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Golden-brown gluten-free corn dogs arranged on a white plate, ready to eat.
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Gluten-Free Corn Dogs

Gluten-free corn dogs with a buttermilk cornmeal batter that fries up crispy and golden every time. The honey and smoked paprika give the coating a little sweetness and depth that you just don't get from the frozen ones.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 8 corn dogs

Equipment

  • 8 wooden skewers or corn dog sticks
Metric - US Customary

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.
    A hand holding a hot dog on a wooden skewer over a plate of unskewered hot dogs.
  • 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.
    A bowl of combined dry ingredients for gluten-free corn dogs, including cornmeal and gluten-free flour.
  • 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.
    Whisked egg, milk, and oil mixture for gluten-free corn dog batter.
  • 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.
    A bowl of smooth, golden gluten-free corn dog batter ready for dipping hot dogs.
  • 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.
    A skewered hot dog being dipped into a glass of thick gluten-free corn dog batter.
  • 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.
    Three gluten-free corn dogs frying in bubbling oil inside a white Dutch oven.
  • 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.
    Freshly fried gluten-free corn dogs cooling on a wire rack over paper towels.

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

Calories: 388kcal | Carbohydrates: 23g | Protein: 7g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 475mg | Potassium: 219mg | Fiber: 1g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 2mg
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