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Corny Dogs // 

with a twist,  if you choose...


Corny dogs. It's a summertime favorite and indeed a fabulous thing to be able to make gluten-free. If you oscillate between being a meat eater and a non-meat our just don't eat meat at all, you can replace the hot dog with marinated baby bella mushroom caps, which is my personal favorite way to go.

Ingredients //

1/2 cup (57g.) Donut & Fritter Blend

2/3 cup (114g.) fine cornmeal

1/2 cup (66g.) masa harina

2 ¼ teaspoons baking powder

¾ teaspoon sea salt

1 ¼ cups 2% milk

2 large eggs

2 tablespoons sugar

2 tablespoons honey

8 cups peanut oil

8 hot dogs, either left whole or cut into sections for corn-dog bites

making the batter // frying the corndogs

1.  Begin heating the oil to 350F either in a tabletop fryer or on a large pot.

2.  Combine all the dry ingredients in a bowl;  whisk to incorporate.

3.  Using an immersion blender, add all the wet ingredients to the dry ingredients and pulse to combine.  The batter should be quite thick.

4.  Impale the dogs with a wooden skewer (or the cut up pieces).  

5.  If using the full dog, pour the batter into a tall, thin cup or glass.  Dip the dog into the batter until evenly coated.  

6.  Fry immediately until golden brown, about 5 minutes for a full dog and 3 minutes per bite.

 7.  Repeat until all the dogs are fried.


Serve immediately with your favorite condiments.


photo by Knoxy

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