Bryan loves corn dogs and for many years I would even take a bite of one of them. It was a texture thing to me…I always thought that the corn bread batter would be soggy and mushy and I wanted nothing to do with them. When Bryan came to visit me in California we picked up a box for him (they weren’t gluten-free), but when he left I still had half a box…they ended up in the trash. I told him at some point I will give them a try.
A few months ago I as fortunate enough to sample some of the Applegate Farms new corn dogs – they were delicious!! To my surprise the coating was crunch and not soggy at all. Ever since Bryan has been asking for me to make some…he would really love them to be full of gluten but he’s a good sport and eats what I make. Maybe I’ll surprise him and make some regular ones for him anyway.
Yesterday I decided to make some mini corn dogs just to see how they would come out. I found a recipe in a magazine that seemed pretty simple but it had NO corn in it at all. How can you call it a corn dog with no corn?? To me it must have corn in it and Bryan loves them with a little bit of crunch to them so I came up with the following recipe. Please note that this recipe will continue to be worked on…they came out pretty good (to my standards) but Bryan wants more corn flavor to them so I will be posting an updated recipe at some point.
These would be great for: a quick snack for your kiddos, or an app during super bowl!
Mini Corn Dogs {Gluten-Free} (please see notes for how to make them with regular flour)
1 Package Mini Beef Franks (14oz)
3/4 Cup Pamela’s Pancake/Baking Mix Gluten Free (Or 3/4 cup regular AP flour)
1/2 Cup Gluten Free Corn Meal (Bob’s Red Mill)
1 Egg
1/2 Cup cold water
- In a medium bowl mix together Pamela’s Baking Mix (or your favorite Gluten Free AP flour, or regular flour), corn meal, egg, and water.
- Remove the franks from the package and pat dry with a paper towel (the batter will stick better when they are a bit dry).
- Take a toothpick and insert it into the frank about 1/2 – 3/4 of the way, set aside and continue with the remaining franks.
- In a medium sauce pan heat about 1 – 1/2 inches of oil to 350° (If you have a candy thermometer be sure to use it…that way your batter wont get too dark too fast, if not just test a few franks until the desired color is reached – golden brown).
- Dip franks in the batter – it is not a perfect dip, you may need to move the frank around a little bit to get it all covered. You don’t want it to be too thick because you want it to cook on the inside as well as the outside.
- Add three-four franks to the pan, turn often to brown all sides evenly. Cook each frank for 30-45 seconds (it’s really quick!)
- Remove corn dogs and place on a plate lined with paper towels. Repeat this process until all the corn dogs have been cooked.
- Serve with your favorite dip – I love it with spicy mustard!
Again, this recipe will be a work in progress so check back for an update in the near future.
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WOW!!! We tried these tonight and they were amazing!!! Thank you. 🙂
For whatever reason (maybe the brand of GF pancake mix I bought), the batter was quite runny, so we just added extra corn meal and some corn flour, and it did the trick.
Thank you, thank you for adding some fun to our gluten-free parties!
My 1 yr old just went on a GF diet and this is the 1st time ive made ne thing GF from scratch. my 5 yr even loved them and hes never had ne thing GF. Next time i think im going to add a little honey to the batter though. thank u so much for sharing this.