Corndogs! Gluten-free or Regular…
Oh, corndogs… how I’ve missed you the past 2 years, since going gluten free. I saw homemade corndogs on another food blog and decided I had to try them in a way that I could enjoy them too. They weren’t the prettiest things I’ve ever made but they were super tasty! I included the GF and regular recipe instructions so you can make them either way!
- 1 package hot dogs (10)
- 1 cup milk
- 2 eggs
- 1/4 cup oil
- 2 Tbs sugar
- 1 tsp salt
- 2 tsp baking powder (If you’re using a GF flour that already has this use 1 tsp)
- 1 1/3 cup corn meal
- 2/3 cup flour
Skewer hot dogs on bamboo skewers. Make sure the hot dog and skewer length will fit in the pot you intend to fry in!! Mix the rest of the ingredients in a bowl with a pour spout. Pour finished batter into mason jar or tall glass. Heat a couple inches of oil on the stove. Test oil with a drop of batter to see if its ready. Using a paper towel quickly pat hot dog dry and then dip into batter. Let excess drip off for just a second and then move to hot oil. Use tongs to turn over in order to brown on both sides. Let drain on paper towels or baking rack over baking sheet. Can keep warm in oven at 180 degrees until all are done. Enjoy!
I did a double batch to use on 2 packs of hot dogs so if this looks like a lot… it kinda is… Start with some milk. Then add eggs… for some reason I was thinking the egg yolks would float and you would be able to see them in the picture but… nope.
Next comes some oil… this is not a fat free recipe… just going to throw that out there.
Add in some sugar…
and a bit of baking powder.
Oh, and here comes the corn part… plenty of corn meal
and a little bit of flour. I used Pamela’s pancake and baking mix. You can sure use regular flour.
Give that all a good whisk and check for consistency. You want it to be thick but not too thick. When you lift your whisk out it the lumps that fall should stay at the surface for a couple seconds.
Crack open your hot dogs and skewer them up. I used basic bamboo skewers that I trimmed up so the whole things would fit into my dutch oven to fry.
Next… a stroke of genius. Not on my part but my incredibly amazing cousin Callie’s. Here’s her blog, by the way I was telling her I intended to put the batter into a slender juice pitcher to make it easier to dunk the hot dogs. She said, “Why don’t you use a mason jar? Then if you have leftovers you can just put a lid on it and throw it in the fridge.” Genius… and it was the perfect size for dipping the hot dogs. I had to add more batter as I went but it was perfect.
OK, sometime in there you should have started a heavy pot of oil on the stove top. Drop a blob of batter in to test to see if the temp is right. If it fries up and bubbles and browns… you’re in business…
Take a paper towel and quickly blot each hot dog dry before you dip it into the batter. Trust me on this one… I’ll show you later why. Dip it down into the batter to cover completely.
Let a little bit of the excess drip off but don’t spend too much time here. Even if it’s still dripping down move it to the pot.
Depending on the size of your pot you can do one or two however many at a time. I had a problem flipping mine over and having them stay flipped after getting done on one side. I fiddled with the tongs quite a bit to be sure they got done on both sides evenly.
And to prove not everything works out the first time you try a recipe… here ya go… This was the result of not drying off the hot dog and allowing too much batter to drip off. Let this be a lesson to you… and also encouragement that if you don’t at first succeed, try, try again!!
Eventually something like this will turn out They weren’t exactly as I remembered getting at the state fair but they were pretty darn close!! You can also drop the leftover batter in balls into the hot oil to fry up little cornbread balls. Great to go along with a bowl of chili… which is the post I’m working on next!! Give these a try sometime for a fun alternative to plain old hot dogs!