These are a kid favorite in our household, taking a classic and making it less inflammatory. Win win! Great for a fun family dinner or a party and enjoyed by little and big kids alike ? My kids love helping on this one by cutting the hot dogs into fourths and then poking the toothpick into them. We love to use the all natural Hebrew National hot dogs that we find at Trader Joe’s or Target.
Paleo Mini Corndogs
- 1/2 cup tapioca or arrowroot flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup almond milk* or other dairy-free milk
- 1/4 cup honey
- 1 egg
- 1 cup high heat cooking oil coconut or avocado
- 7-8 hot dogs
- In a medium bowl, combine dry ingredients. Add wet ingredients (not including the cooking oil or hot dogs). Stir until well combined. Let stand 5 inutes to thicken (don't skip this! It will be too thin to stick to hot dogs if you don't allow the coconut flour to stand and thicken).
- Heat cooking oil in a pot on the stove on medium-high heat. Before cutting, dab off extra moisture on the hot dogs with a towel or paper towel. Cut each hot dog into fourths. Poke a toothpick into the end of each 1/4 of a hot dog.
- Batter check! Your batter should be thick cake mix consistency. If not, add a tablespoon more dairy-free milk (if it's too thick) or a tablespoon more coconut flour (if it's too soupy thin), as needed. Once right, holding the toothpick, dip hot dog piece into batter until covered.
- Lay battered hot dog down into hot cooking oil. Flip once golden brown (1-2 minutes), removing from pan once brown on both sides. Repeat with all pieces.
Love corndogs but don't want the fuss of pan frying? Make these corndog muffins! It's my Paleo "Cornbread" Muffins cooked, then sliced in half with a cooked hot dog sandwiched in between. Easy peasy and also delicious, with no frying!