Gluten Free Mini Corn Dogs

A snack plate of gluten free corn dogs reminiscent of your childhood!

I used to love frozen corn dogs growing up, and my mom always bought them with some of the other junk food snacks at Costco or the Swan truck! I'm excited to bring you this recipe for gluten free mini corn dogs in collaboration with Sir Kensington's condiments!

I have always been a fan of their products, mainly their yummy mayo, and was thrilled to hear about their new line of squeeze bottles. I love to make homemade ketchup like this one that uses dates so I can use a paleo-friendly sweetener, but when I don't have time, Sir Kensington's is my go-to for Asher because they have the best quality, non-GMO verified ingredients of packaged sauces and are the most tasty by far. He's a big ketchup fan and uses it on my Grain-Free Chicken Nuggets or an organic grass-fed hot dog at least a few times a week.

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These gluten free mini corn dogs were so fun to play around with and create! I did find that a big difference was made when using a really good quality hotdog, and I think that's why the frozen ones don't taste so great anymore! Well, that and that they're filled with a bunch of chemicals. I use Applegate Organic or Fork in the Road brand and they're both great.

I created a nut-free version for those with nut allergies or so that you can send them to your children's school as well. I do find the almond flour version to be a little more tasty and a lot more crunchy though!

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Gluten Free Mini Corn Dogs



Cuisine: Kids

Category: Dinner

PREP TIME: 20 mins

COOK TIME: 3 mins TOTAL TIME: 23 mins



*Nut-Free Version: 


*note these will likely work without the egg for egg-free, but will probably be less crispy. 


  1. In a medium sized bowl, whisk together the almond flour, arrowroot powder, baking powder and sea salt. Add the egg, almond milk, honey, melted ghee, and apple cider vinegar and stir until just combined and smooth. Place the batter in the fridge until well chilled.
  2. Heat the oil in a deep pot over medium high heat. Bring the oil to 340°F then reduce the heat on the stove to keep a constant temperature. The oil should be about 4-inches high in the pot.
  3. Dry the hotdogs off with a towel then skewer each one with a lollipop stick. Holding the ends of the sticks, dip the hot dogs into the chilled batter to completely cover the hot dog.
  4. Carefully place the battered hot dogs into the hot oil while turning the stick gently, then drop it entirely into the oil. Fry until golden brown, about 2 to 3 minutes. Once finished cooking, place the corndogs on a rack with paper towels underneath. Repeat procedure with the remaining skewered hot dogs and batter.

To Freeze and Reheat

Cool the corndogs completely then freeze them in a single layer in a freezer safe container. Store them in the freezer for up to 3 months. To reheat, place the corndogs on a baking sheet and cook at 400°F for 10 minutes or 8 minutes on convection.


Keywords: dairy free, gluten free, paleo, snacks, sponsored posts, kids, hot dogs