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Corn Dogs

Servings 16 mini corn dogs


  • 8 nitrate-free organic hot dogs, halved
  • 1 cup gluten-free cornmeal
  • 1/3 cup kumquat's all-purpose flour
  • 1/2 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/ teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 large egg
  • canola oil
  • wooden sticks cut in half


  • Heat hot dogs over low heat in a large skillet to just warm.
  • Combine cornmeal and next 5 ingredients in a medium bowl. Combine buttermilk and eggs. Stir buttermilk mixture into cornmeal mixture until smooth. Pour a cup-full of mixture into a tall drinking glass.
  • Heat 2 to 3 inches of oil in a saucepan until it registers 360` with a candy thermometer.
  • Skewer hot dog halves with wooden sticks. Dip one hot dog at a time in batter in drinking glass. Cook in hot oil in batches until golden brown. Drain on paper towels.