Corn Dogs are an American staple and this gluten-free corn dogs recipe is every bit worth biting into! Juicy hot dogs pieces are rolled in a soft doughy batter and quickly fried, to give you that fluffy, golden brown crunch, just like the corn dogs at the state fair!
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Best Gluten-Free Corn Dog Recipe:
I get a little obsessive over my best of the best recipes, and this mini dogs recipe is one of those recipes that I have obsessed over.
Not only did it take me more times than I'd like to admit to get it right, but now that I have the recipe down to perfect, My family can't seem to get it out of our heads.
I like to make these corn dogs into mini corn dogs - kids like to pop them in their mouths, and they are easier and use less oil to make!
Because I cook the hot dogs before I wrap them in the delicious batter, the actual cook time on these babies is just 1-3 minutes in the oil depending on your situation. It's so fast!
And these mini corn dogs store and reheat really well in the microwave for just a few seconds!
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Ingredients:
- Cooking oil for frying
- ⅓ cup gluten-free cornmeal
- 1 ¼ cup Bisquick mix, divided
- 2 Tablespoons sugar
- 1 egg, beaten
- ⅔ cup milk of choice
- 4 regular-sized gluten-free hot dogs (partially cooked/heated in microwave for 30 seconds), cut in half
Ingredient Notes:
Here are a few questions I have received from readers:
What type of hot dogs to use?
If you need this recipe to be gluten-free, the please please please make sure that the hot dogs that you use are gluten-free. I like:
Can I Make My Own Bisquick or Bisquick Mix?
I have had my ever-popular Homemade Gluten-Free Bisquick Mix up for years and years and it's still a winner!
Check it out and make it for yourself - it's a great affordable way to have gluten free biscuit mix in your home!
It takes just 1 minute to throw together.
Where To Find Gluten-Free Bisquick Mix to Purchase?
Another easy route is to grab Bisquick's Gluten-Free version of their pancake and baking mix.
Easy Directions:
- In a wok or saucepan, add 2-3 inches of cooking oil in the bottom and heat over medium heat.
- In a medium mixing bowl, combine the corn meal, 1 cup of Bisquick Mix, and sugar and stir. Stir in the egg and milk. Set aside. In a small mixing bowl, pour the last ¼ cup Bisquick mix and add the hotdog pieces to coat.
- Dip the dusted hot dog pieces into the batter and patiently cover all sides of each hot dog piece. The batter may not want to stick to all sides of the hot dog at first.
- Drop each battered hot dog piece into the hot oil for 2-3 minutes, flipping once, until the batter fluffs up and turns a golden brown. Quickly remove from heat with a large fork or vented spatula and place on a paper towel-lined plate to cool.
Corn Dog Tips:
Tip: For best results, allow the batter to rest for 2-3 minutes before rolling the hot dogs in it.
This will give the dry and wet ingredients time to work together to create the best performing batter for your corn dogs!
How To Store Leftovers:
You can store your mini dogs once they have cooled down to room temperature.
Grab an airtight food-safe storage container and put your leftover corn dogs in that.
Place the sealed container in the fridge. These little doggies will be good for up to 2-3 days in the fridge.
To reheat, stick your leftovers in a microwave-safe dish with a loose fitting cover over top to help prevent splatters and messes inside your microwave.
Then microwave your hot dog dish for 20-40 seconds on high power.
The time will depend on how hot you like your leftover corn dogs to be and how many you are reheating at one time.
Gluten-Free Corn Dogs
Ingredients
- Cooking oil for frying
- ⅓ cup gluten-free cornmeal
- 1 ¼ cup Bisquick mix, divided
- 2 Tablespoons sugar
- 1 egg, beaten
- ⅔ cup milk of choice
- 4 regular-sized gluten-free hot dogs (partially cooked/heated in microwave for 30 seconds), cut in half
Instructions
- In a wok or saucepan, add 2-3 inches of cooking oil in the bottom and heat over medium heat.
- In a medium mixing bowl, combine the corn meal, 1 cup of Bisquick Mix, and sugar and stir. Stir in the egg and milk. Set aside. In a small mixing bowl, pour the last ¼ cup Bisquick mix and add the hotdog pieces to coat.
- Dip the dusted hot dog pieces into the batter and patiently cover all sides of each hot dog piece. The batter may not want to stick to all sides of the hot dog at first.
- Drop each battered hot dog piece into the hot oil for 2-3 minutes, flipping once, until the batter fluffs up and turns a golden brown. Quickly remove from heat with a large fork or vented spatula and place on a paper towel-lined plate to cool.
Recipe Summary:
If you make my Mini Gluten Free Corn Dogs, let me know in the comments! Enjoy enjoy enjoy!
Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!
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