• 1 ¼ cups of cornflour, gluten-free or finely ground cornmeal
  • ¾ cup of white rice flour + more for additional coating of hot dogs
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • ¼ teaspoon of xanthan gum
  • 2 large size eggs
  • 1 cup of milk
  • 2 tablespoons of vegetable oil
  • 3 tablespoons of honey
  • 8 hotdogs, gluten-free
  • 8, 6 inches long skewers
  • Vegetable oil to fry


  1. Take a small mixing bowl. Add gluten-free cornflour, ¾ cup of white rice flour, xanthan gum, baking powder, and salt. Whisk them together to form a consistent mixture. Add eggs, milk, honey, and 2 tablespoons of vegetable oil. Mix them together by whisking to form a smooth mixture. Now, allow the batter to stand for 10-12 minutes.
  2. Fill a Dutch oven, a large heavy pot, or a deep fryer with sufficient oil for submerging the hot dogs. Add the vegetable oil and heat it till the thermometer of the deep-fryer attains the temperature of 365 degrees.

  1. Use paper towels to dry the hot dog. Make sure that you dry the ends of the hot dogs.  Slide in the sticks till the half portion of the hotdog. Dry the hot dogs using a paper towel. Roll in the hot dogs one at a time in the white rice flour. Now, place the coated hot dogs on a dry plate and set them aside.
  2. Line a baking pan or a plate with some paper towels. Place it near the fryer. Place it close to the fryer. Make sure that the plate is kept away from the fryer.
  3. Choose a glass which is tall enough, so that the hot dog dips in entirely. Pour the batter in one drinking glass for your convenience. Dip the coated hot dogs into the glass of batter one at a time. Lift it from the batter and give it a light swirl. Quickly transfer this coated hot dog into the hot oil. Make sure that you place it gently on the oil to avoid splashing of the hot oil.
  4. Fry one to two corns at a time. Fry for a minute or till it is golden brown in color; roll the corn dog in the pan with the help of a metal tong. After it has fried evenly on all sides, take it out from oil. Drain on the paper towel lined plate and then serve. If the stick is still hot, wrap the corn hotdog into a paper towel before serving them. Plate it up with mustard or home-made ketchup.


  • You can make corn fritters from this. All you have to do is take two teaspoons of batter on a bowl and then place it onto hot oil for cooking till it is golden brown in color. Remove it from the oil using a metal skimmer. To get an added kick, add a tablespoon, chopped 3 tablespoons of grated cheddar to the leftover batter before you fry it.
  • There is also an option to make mini corn dogs out of the leftover batter. Cut the hot dogs into ¼ size. These are just perfect for serving as appetizers.
  • Make sure that you read the labels in order to ensure that the ingredient that you are using for the recipe is gluten free. This is because the ingredient sources and products might change from time to time.