Paleo Mini Corndogs


  • 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


  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.