Image by IntangibleArts via FlickrPrep Time: 10 Min
Total Time: 30 Min
Makes: 10 servings (2 corn dogs each)
Oil for deep frying
1/2 cup gluten free cornmeal
1/2 cup Bisquick® Gluten Free mix
2 teaspoons sugar
1 egg, beaten
2/3 cup milk (you can use soy, almond, etc.)
1 package (16 oz) gluten free hot dogs
Sticks, if desired
1.In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
2.In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
3.Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutrition Information:
1 Serving (1 Serving)Calories 260(Calories from Fat 170);Total Fat 19g(Saturated Fat 6g,Trans Fat 0g);Cholesterol 45mg;Sodium 610mg;Total Carbohydrate 15g(Dietary Fiber 0g,Sugars 4g);Protein 6g;Percent Daily Value*:Vitamin A 0%;Vitamin C 0%;Calcium 4%;Iron 4%;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;4 Fat;Carbohydrate Choices:1;
*Percent Daily Values are based on a 2,000 calorie diet.
Corn Dogs is a reader-submitted recipe that has been tested for performance by the Live Gluten Freely™ Kitchen Editorial team.
Resource: Live Gluten Freely
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