Corn dogs are top dog at theme parks and fairs. They’re portable, they’re sweet, and they’re salty. It may be awhile before theme parks reopen. However, this easy theme park fare can be made at home.
On this week’s “At Home With Your Allergy Chefs” live cooking segment on Facebook, Chef Joel demonstrates how quick and easy it is to make this kid friendly favorite.
Corn dogs can be on your menu any day of the year with this easy recipe. And they can be enjoyed with beef or plant-based hotdogs…
We don’t deep fry often, but once in awhile it’s worth it!
If you’ve never made homemade corn dogs before, we think you’ll be surprised by how easy it is.
Cornmeal ranges in texture from fine to medium to coarse, all of which refer the the size of the meal. Choose fine or medium grind for corn dogs. Medium grind will give you more texture. Avoid coarse cornmeal as it will be way too gritty for a corn dog.
Step 1 – Mix together the dry ingredients, which include gluten-free flour, cornmeal, sugar, baking powder, baking soda, salt, and xanthan gum. Whisk the dry ingredients to combine and evenly distribute.
Step 2 – Combine a flax egg (1 tbsp flaxseed meal + 3 tbsp water), honey (if using), and alternative milk. Add the wet ingredients to the dry and whisk gently to create a smooth batter.
The honey is optional. However, the corn dogs fry up more golden brown with the addition of honey. And besides, Disney’s famous corn dogs contain honey in the batter. If you omit the honey, increase the sugar from 2 tablespoons to 3.
Step 3 – Cut hotdogs in half, crosswise. Thread a wooden skewer into the center of the cut end of each, inserting about 3/4’s into the dog. Roll the hot dogs in flour and shake off any excess.
Step 4 – Transfer the cornbread batter to a tall glass or mason jar and dip the hot dogs into the batter, rolling until fully coated. Fry corn dogs in a deep fat fryer or heavy pot in batches of 2-3 at a time until golden brown, about 3 minutes.
Remove corn dogs from the fat and hold them over the fryer, allowing the excess fat to drain off. Transfer to a baking pan lined with paper towels.
Serve accompanied by your favorite ketchup and/or mustard.
If you have leftovers, place in a ziplock bag and store in the fridge for up to 2 days. Reheat in the oven for 10 minutes at 350°F or reheat in an air fryer.
Can You Freeze Corn Dogs?
It’s super easy to freeze what you don’t eat. Just let them cool completely and store in an airtight ziplock or container for up to two months.
Preheat oven to 350°F. If corn dogs are frozen, bake for 15-18 minutes. If corn dogs have been thawed, bake for about 10 minutes.
Make Mine Veggie
Plant-based hot dogs make delicious corn dogs!
Chef Joel’s Deep-Frying Tips
- Excessive greasiness is usually caused by frying at too low a temperature. Most foods are fried at 350°-375° F. Use a deep frying thermometer to gauge when the temperature is just right.
- Cook in batches to avoid overcrowding the fryer, which can greatly lower the oil temperature and cause pieces to stick together.
- The oil temperature will decrease as you cook, so let it recover between batches.
- If using a pot to deep fry, make sure it is deep, rising at least 4-6 inches over the oil to avoid splatters.
- Never add salt in the final step of breading and never salt foods over the fat as salt breaks down the oil.
- Store used oil in a sealed and light-proof container in the fridge for up to 3 months. Some oils may become cloudy when refrigerated, but this disappears when they return to room temperature. If the oil has a foul odor, discard it.
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Mini Corn Dogs
Yield 6 Servings
Free of: gluten and top 8 allergens.
Inspired by Disney!
2 quarts vegetable oil for frying, or more as needed
3 tbsp lukewarm water
1 tbsp flaxseed meal
1 cup gluten-free all-purpose flour blend, divided (3/4 cup + 1/4 cup)
3/4 cup fine or medium ground cornmeal
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum (omit if using a flour blend with xanthan)
1/4 tsp baking soda
1/8 tsp black pepper
3/4 - 1 cup alternative milk
2 tbsp honey, optional (see recipe notes)
6 beef hot dogs (or vegan dogs), cut in half crosswise
12 (4-inch) wooden skewers
Ketchup or yellow mustard, for serving
- Pour vegetable oil in a large, heavy pot over medium to medium-high heat or place amount of oil needed in a deep fat fryer. Heat oil to 350 degrees F. If using a pot to deep fry, make sure it is deep, rising at least 4-6 inches above the oil to avoid splatters.
- Make flax egg by whisking together water and flaxseed meal. Set aside for 5 minutes.
- Insert skewers into the center of the cut end of each hot dog, going 3/4's into the hot dog. Set aside.
- In a medium bowl, combine flour, cornmeal, sugar, baking powder, salt, xanthan gum, baking soda, and pepper. Whisk to evenly distribute ingredients.
- Return to flax egg and whisk vigorously. Add milk and honey to flax egg and stir to combine. Add to dry mixture and whisk gently to create a smooth batter. Transfer the batter into a tall glass or mason jar.
- Once oil reaches 350 degrees F, roll each hot dog in flour, shaking off excess.
- Dip each into batter, rolling until fully coated, and carefully drop entire stick into oil. Fry, 2 to 3 at a time until deep golden brown, about 3 to 4 minutes. Turn in oil halfway through so they brown evenly. Remove corn dogs from the fat and hold them over the fryer, allowing the excess fat to drain off. Transfer to a baking pan lined with paper towels. Repeat with remaining hot dogs and batter. Make sure you give the oil time to return to temp between each batch.
- Serve warm, accompanied by your favorite ketchup and/or mustard.
The honey is optional. However, the corn dogs fry up more golden brown with the addition of honey. And besides, Disney's famous corn dogs contain honey in the batter. If you omit the honey, increase the sugar from 2 tablespoons to 3.