Mini Smoked Corn Dogs - Gluten Free or Not

Bite-size smoked sausages are skewered and then dipped in a cornmeal breading before being quickly fried to a crisp golden brown. What is not to love? Unless you are not a fan of sausage, in which case, maybe I can tempt you with Beer Battered Mushrooms? Or if you are in the mood for a less-than-deep-fried option, Caprese Skewers with Balsamic and Olive Oil are sure to be a win.

Do I even need to tell you that my kids flipped out over these? There were actual cheers at the table as my boys were eating these. I was lucky to snag a handful of them for myself before they were all gone.

Mini Smoked Corn Dogs - Gluten Free or Not
recipe adapted from The view from Great Island
Yield: 4 servings

2-4 cups oil for frying, I use a refined coconut oil (there is no coconut flavor or aroma)
1 14 ounce package of mini smoked sausages, beef or pork
1 cup masa harina, regular corn meal is fine as well
1/2 cup brown rice flour *
1/4 cup tapioca flour *
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 egg
1 1/2 cups buttermilk (or this buttermilk substitute)
* if you are not in need of a GF recipe, substitute 3/4 cup AP flour for the items marked with an *
Dipping sauces of your choice: mustard, ketchup, spicy barbecue sauce, onion sauce

Pour the oil into a saucepan to a depth of about 2 inches. Heat the oil to 350 degrees. I use a fairly small pan, so that it requires less oil. Rinse and then blot dry the mini sausages. Spear the mini sausages with toothpicks or cocktail skewers, set aside.

Whisk together the dry ingredients. Whisk the egg into the buttermilk and pour into the dry ingredients. Whisk to combine. If the batter is too thick for dipping, add more buttermilk, a tablespoon or so at a time. (I did not need to add any additional milk to the GF version of this recipe.)

Dip the sausages, 2-3 at a time, into the batter. Swirl them around and then tap off the excess coating. Drop the coated sausages into the hot oil, stick and all. Fry a few at a time, stirring gently with a metal spoon or tongs to ensure they are browning evenly. It should take about 2 minutes for them to turn golden brown.

As they finish cooking, set them on a cooling rack over a metal tray (to catch any drips). Serve with the dipping sauces of your choice. Enjoy!

Click here for printable recipe

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