Paleo Mini Corndogs

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

Ingredients

  • 1/2 cup tapioca or arrowroot flour
  • 7 tablespoons coconut flour
  • 1/2 cup almond milk*
  • 1/4 cup honey
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup high heat cooking oil coconut or avocado
  • 7-8 hot dogs each cut into 1/4
  • Toothpicks

Instructions

  1. In a medium bowl, combine dry ingredients. Add wet ingredients (not including the cooking oil or hot dogs). Stir until well combined. Let stand to thicken.

  2. Put cooking oil in a pot on the stove on medium-high heat. Poke a toothpick into the end of a 1/4 of a hot dog. Holding the toothpick, dip hot dog piece into batter until covered.

  3. 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.

Recipe Notes

We love them with my date mustard sauce! ❤️ MODIFICATION: *Can't have nuts? You can use coconut milk instead of almond milk, but it will change the consistency, as coconut milk is thicker. Batter should be that of a thick cake mix, not cookie dough. Add more coconut milk or water until you reach dip-able consistency.