There’s just something about putting meat on a stick that makes it fun. Heck, putting anything on a stick makes it more enjoyable. Maybe that’s why Corn Dogs are a national icon. You’ll find them at pretty much any outdoor festivity: fairs, carnivals, boardwalks and festivals. It seems only fitting to have corn dogs in our Carnival Food at Home series.
My family is no stranger to the corn dog. My son went on a “corn dog diet” a few years ago where that was the only thing he would eat. Looking back it sounds extremely unhealthy, but as a parent I just wanted him to eat. Because corn dogs aren’t a year round find and I hate buying junk food from the grocery store I had to learn to make them myself. I also wanted to make sure they were as healthy as possible since so many were being consumed.
The fact that these are easy to make and gluten-free gave me a little more peace of mind. Of course these are still begged for today, but thankfully the “corn dog diet” has passed and we have more food on our menu now. Serve them with a variety of condiments and fries or onion rings for the perfect carnival food at home experience.
- Vegetable oil for frying
- 1 package of hot dogs (I use all beef, but any will do – even veggie dogs)
- 1/2 cup cornmeal
- 1/2 cup rice flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1 cup buttermilk
- 1 tablespoon Honey
- Preheat the oil to 350 degrees F.
- Sift the dry ingredients together in a bowl. In a separate, large bowl whisk together the egg, honey and buttermilk.
- Carefully dump the dry ingredients into the egg/buttermilk mixture and whisk to combine.
- Skewer the hot dogs and dip them into the batter.
- Carefully drop 2 dogs into the oil at a time. Cook to golden brown.
- Remove the corn dogs from the oil and set on a paper towel lined plate to drain.
- Serve warm with ketchup, mustard or other dipping sauces.
*Note – this batter also makes the perfect onion rings or dump in 1/2 cup of beer and dip potato wedges in then fry!