Oh yes. These beauties made an appearance in my home this weekend, and I’m trying to figure out a way to justify making these on a regular basis. Homemade gluten-free corn dogs, you guys. CORN DOGS. Now, I just have to find out where I can buy those rectangular cheese bars so I can fry those up as well. Then I’ll be setting up my own Gluten-Free Hot Dog on a Stick booth in front of my house and leaving my day job behind. Because everyone will want in on this action and will drive all over LA to get them, amiright? Or maybe it’s just me.

Either way, we threw down some of this action this weekend and it was super delicious. I found a recipe on Gluten-Free Baking and then came home to realize I had gluten-free corn bread mix from Bob’s Red Mill, so I upended the recipe and it wound up looking, and tasting, yum to the yum yum. The GFB also offered some tips that were incredibly helpful no matter what recipe you’re using.

1. Dry your dogs then roll them in gluten-free flour to help everything stick correctly.

2. Use a very tall glass to hold the batter and then dip the dogs inside and swirl.

3. One tip the GFB had that did not apply to me, was to use tongs and don’t touch the sticks because they’re hot. My skewers were not hot at all. Either way, don’t test that theory by wrapping your paws around the sticks as soon as they’re out of the deep fat fryer.

4. One tip from me, be sure your deep fat fryer is well-filled so the dogs don’t hit the bottom or sides and stick.

5. Last tip: Enjoy the hell out of these gluten-free corn dogs.

Gluten-Free Corn Dogs

adapted from Gluten-Free Baking

prep time: 20 minutes cook time: 3 minutes each

Ingredients

2 cups gluten-free corn bread mix

1 cup milk

2 large eggs

3 Tablespoons honey

2 Tablespoons vegetable oil

8 gluten-free hot dogs (I like Applegate)

Gluten-free flour for dusting

1 quart vegetable oil for frying

8 wooden skewers

1. Preheat oil in deep fat fryer to high

2. Using a paper towel, dry gluten-free hot dogs and set on a plate or platter. Insert skewer into the center, guiding it if necessary to keep it centered in the dog.

3. Roll gluten-free hot dogs in gluten-free flour until completely covered, including the top and bottom. Set aside on platter.

3. Using whisk combine gluten-free corn bread mix, milk, eggs, honey, and vegetable oil until thoroughly mixed.

4. Transfer batter into a tall glass and cover a plater with paper towels. Set both near your deep fat fryer.

5. Take your first dog and dip it into the batter and swirl around. Pull the dog out and let batter drip down and make sure it’s all covered. Immediately dip into the heated fryer. After cooking for one minute, roll the hot dog over if it has not rolled over on its own. Remove corn dog from fryer after 2-3 minutes, or until a dark golden brown.

6. Place cooked dogs on platter to absorb oil, then serve immediately with your favorite accoutrements.

Makes: 8 corn dogs