A big favorite at Fair Time (and with kids of all ages) these sweet, nutty corn dogs are just like you remember! Be sure to make them quickly after creating the batter, as it will continue to thicken on standing!!

oil for deep frying
2/3 cup (2 3/4 oz or 65g) Better Batter gluten free flour
1 cup yellow cornmeal
1/4 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable oil
1 egg, beaten (you may omit and use 1/4 c extra milk or df milk)
2 cups buttermilk (you may sub in a non dairy milk and 2 tbsp vinegar)
1/2 teaspoon baking soda
2 pounds hot dogs
1/4 c better batter flour for rolling

wooden sticks/ tall glass for dipping


Heat oil in a deep fryer to 365 degrees F (185 degrees C).
In a large bowl, stir together the Better Batter Flour, cornmeal, sugar, baking powder and salt. Stir in oil, until well blended. In a separate bowl, mix the egg or milk/df milk, buttermilk or df milk and vinegar, and baking soda. Add to the dry ingredients and quickly mx until everything is smooth and well blended.

Working very quickly, pat the hot dogs dry with paper towels, and roll in up to 1/4 c of additional Better Batter Flour, so that the batter will stick. Insert wooden skewersinto the ends. Pour enough batter to fill half a long, tall cup or glass. Dip the hot dogs in the batter in the glass one at a time, shaking off the excess and immediately deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.