The other day, I blogged a recipe for Gluten Free Hushpuppies… which was actually inspired by this recipe. We’d fried up the dough left over from making a batch of these corn dogs – the batter was just too fabulous to waste!
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So, now it’s time to post the recipe it was based off!
After a long day at a farmers market – situated right next to a corndog cart – we decided that a gluten free version of corndogs was something that I would need to tackle soon. As it turned out, I had to tackle it that DAY. Not a whole lot of impulse control, in this house. As we did not have any regular cornmeal in the house, I had to choose between red cornmeal and blue cornmeal – red having a sweeter, delicate flavor, while blue has a more rustic, earthy, almost roasted flavor. We went with red, and the resulting hushpuppies were delicious – soft, pillowy, and full of flavor. Beyond the actual flavor being perfect, they lacked any of the telltale “gluten free” texture issues- they were light and airy, moist, and had no “gummy” to it at all. You could easily serve these to people who are not living gluten free, without anyone knowing the difference! Enjoy! |
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Gluten Free Corndogs
1 cup red cornmeal
3/4 cup gluten free biscuit mix (I used Bisquick)
1 tsp xanthan gum
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 1/4 – 1 1/2 cup buttermilk
1 egg, beaten
1/4 cup sour cream
8+ weiners or 6+ cooked brats (We used brats)
Heat oil to 355F. You can use a deep fryer, or a heavy pan. If not using a deep fryer, pour oil to at least 3″ deep.
In a large mixing bowl, combine cornmeal, biscuit mix, xanthan gum, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together 1 1/4 cup buttermilk, egg, and sour cream until well combined and smooth. Add wet ingredients to dry, stirring with a whisk until well incorporated. Allow batter to sit for 5 minutes, while putting skewers into the weiners/brats. Give batter a final stir. If it’s too thick to stir easily, add enough of the remaining buttermilk to get it a bit more wet and malleable – but not too soupy! Pour batter into a tall glass (only fill it about 2/3 full, to allow room for the hot dog!).
Once oil reaches the proper temperature, take a skewered sausage by the stick, and dip it into the glass of batter. Twirl it around to coat completely with batter, then gently put it into the hot oil. Continue with remaining skewers. Cook for about 5 minutes, flipping to brown on all sides. Cook a few at a time, being careful to not over crowd your fryer / pot.
As corndogs are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels.
Serve hot, with mustard and/or ketchup for dipping.
