Crisp golden-brown gluten-free corn dogs with a soft and fluffy cornbread batter. These hand-dipped corn dogs in a gluten-free buttermilk and honey batter are delicious and easy to make!
Preheat 2-inches of oil to 350°F in a pot large enough to fit your hot dogs on skewers. Clip a thermometer to the side to help maintain even temperature. Place a wire rack over a baking sheet. Line the wire rack with paper towels.
Meanwhile, prepare the hot dogs. Dry the hot dogs well with a paper towel. If making mini corn dogs, cut the hot dogs in half. Carefully slide a 6-inch wood skewer through the cut side or bottom about halfway up the hot dog.
Sift together the corn flour, oat flour, sweet rice flour, sugar, baking powder, and salt in a medium mixing bowl.
Whisk the egg into the measuring cup with the buttermilk.
Pour the buttermilk mixture and honey into the dry ingredients, whisking until just smooth. The batter should be thick, but not too thick. Add up to 1 tablespoon more of buttermilk to thin the batter as needed. For example, if the batter is too thin, it won't stick to the corn dog. If the batter is too thick, you'll end up with a very fat layer of cornbread around your hot dog.
Transfer the batter to a glass cup tall enough to fit your hot dogs, depending on whether you're doing half or full-size corn dogs.
When the oil is ready, dunk the skewered hot dog into the batter, swirling it to cover completely and gently swirling it as you lift it out of the batter. The entire hot dog should be covered in about ⅛-inch of batter. Carefully place the corn dog into the hot oil and fry for 3-4.5 minutes rotating the corn dog, until deeply golden brown on all sides. Transfer the corn dog to the paper towel to cool a bit before serving. Cook 2-3 corn dogs at a time, keeping an eye on the temperature of the oil.
Repeat until you've fried all your corn dogs, adding more batter to the glass as needed. Serve warm with ketchup or mustard.
Notes
Using Medium Grind Cornmeal
This recipe also works with Bob's Red Mill Gluten-Free Medium Grind Cornmeal. Medium Grind Cornmeal is less finely ground and will produce a cornbread shell that's rich and flavorful with a bit of crunchy texture throughout. Note: medium grind cornmeal will soak up less moisture, so start with just 1 cup of buttermilk, adding 1 teaspoon more at a time just to thin.
How to store corn dogs
Once cool, store leftover homemade gluten-free corn dogs in an airtight container or freezer bag in the fridge for up to 4 days or the freezer for up to 6 months. Reheat in the oven as described below.
How to Reheat Corn Dogs
Reheat corn dogs just as you would store-bought frozen ones. If still frozen, place them on a baking sheet in a 350°F oven for 12-15 minutes. If defrosted or stored in the fridge, reduce the bake time to 8-10 minutes.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.