The Gluten Bigot: Gluten Free Corn Dogs

Wednesday, May 1, 2013

Gluten Free Corn Dogs

One of things that Prague had a lot of offer of was hot dogs. I am not actually a fan of hot dogs, but at times they smell so amazing that it sets off the craziest craving for me to have one. Although I know I can get a good gluten free hot dog in Long Island City, I decided to making something that I hadn't in a while - gluten free corn dogs!

They are really easy to make if you don't mind the hassle of deep frying. Start off with about eight gluten free hotdog weiners (I picked up a package of Applegate Oragnic from Trader Joe's, Nathan's is probably my favorite brand though). Dry the hotdogs with a paper towel and put into a ziploc bag with about 1-2 tbsp of rice flour and shake until they are all well coated. Then stick either a popsicle stick, or if you're stuck like I usually am, a wooden skewer stick will work as well (just cut off the extra stick at the end).

For the dough, I use I have always used this recipe which is easy and delicious:

  • 1 cup corn meal
  • 2/3 cup corn flour
  • 1/3 cup cornstarch
  • several cranks worth of Pink Himalayan Sea Salt
  • 3/4 tsp baking powder
  • 2 tbsp-ish sugar
  • 1 egg
  • 1 cup buttermilk
  • Oil for deep frying.

Mix all the dry ingredients together, then add the egg and buttermilk and whisk together. Add additional buttermilk little bits at a time of the dough is too thick. Once the dough is ready, pour it into a long glass. You will want to have enough to drip your hot dog in, but not so much that it will make the glass over flow. Drip one hot dog at a time (holding by the stick of course) and place into pre-heated oil.

It will fry on the first side for a few minutes until it is a nice golden color, then flip over and fry on the other side for a few more minutes. I use a wide and deep frying and and typically do two or three at a time. You will want to avoid overcrowding the pot of course. 

Once the are cooked/golden, take them out and place onto a plate topped with paper towel for the oil to drain into. Serve hot (warning they will be really hot) with the condiments of your choice! If you have leftovers, you can refry them to serve at a later meal while maintaining the nice crispiness of the corndog.

The result

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