These golden corn dogs are gluten-free. The absence of wheat flour intensifies the corn batter’s natural nutty sweetness. For more information, read “Making Gluten-Free Corn Dogs”.
- 1 cup yellow cornmeal
- 2⁄3 cup corn flour
- 1⁄3 cup cornstarch
- 1 tsp. salt
- 3⁄4 tsp. baking powder
- 2 tbsp. sugar
- 1 egg
- 1 cup buttermilk
- 1 package of good quality hot dogs (such as Sabrett Skinless Beef Franks)
- 2 qt. vegetable oil (for frying)
- 8 wooden popsicle sticks
- Line a rimmed sheet tray with paper towels and a wire rack. Remove hot dogs from their package and dry completely with paper towels. Place a wooden popsicle stick into the length of each hot dog, leaving enough length at the end to use as a handle. Heat oil in a 10″-12″ heavy pot over medium heat until temperature reaches 350°.
- Whisk dry ingredients together in a medium bowl and make a well in the center. Whisk together egg and buttermilk in the well and combine with dry ingredients, mixing until smooth. Pour batter into a pint glass or other tall, skinny container, leaving a 1-inch space between the top of the batter and the rim of the glass.
- Dip prepared hot dogs into batter, coating completely, and fry in batches of two for 2–3 minutes, turning halfway through fry time, until deep golden brown on all sides. Drain corn dogs on prepared tray. Repeat with remaining hot dogs.
Note: You can use up any leftover corndog mixture by frying up some corn fritters. Just drop tablespoons of remaining batter into the oil and fry 2-3 minutes, turning halfway, until puffed and golden. For an added kick, add 1 tbsp. chopped jalapeño plus 3 tbsp. grated cheddar to the leftover batter before frying.