Low-FODMAP Corn Dogs; Gluten-free, Dairy-free

I couldn’t resist.

When my youngest son told me that corn dogs are his favorite lunch in the school cafeteria, I knew I had to create a low-FODMAP, gluten-free version for my blog.

You heard that?!

Corn dogs.

Not a healthy food,

Certainly not a ‘diet’ food.

But a delicious, summertime, kid-friendly food, that we all know and love.

Why not enjoy these on the low-FODMAP diet?  YOU CAN.

This is a recipe for the kid in all of us.  Yum.

Note: If high fat food is a trigger for your IBS, then avoid this recipe

You may also love:

• Dr. Rachel’s Best Collection of low-FODMAP Family Meals, Easy and Kid-friendly!
• Low-FODMAP ‘Copycat’ Panda Express Orange Chicken
• Low-FODMAP Kid’s Favorite Chicken Nuggets
• Low-FODMAP Sloppy Joes
• Low-FODMAP Chili
• Low-FODMAP Mouthwatering Hamburgers

Or check out over 450 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting).  Note: if you don’t tolerate high fat foods due to your IBS, then avoid this recipe

Serves: 8

Prep time: 15 min

Cook time: 20 min

Total time: 35 min

Equipment: Large pot or Dutch Oven for frying, lollipop sticks or bamboo skewers, tall glass or bottle for batter

Ingredients

• 8 low-FODMAP, gluten-free hot dogs (1 standard package)
  • Jumbo hot dogs are easier to skewer and pick up when done, I recommend those over standard sized dogs
• 1 & 1/4 cups gluten-free cornmeal (select a fine grind)
• 1 & 1/4 cups Authentic Foods GF Classical Blend (this does not contain added xanthan gum or leaveners)
  • If you don’t have this, then substitute 1 cup superfine rice flour, 2 tablespoons potato starch and 2 tablespoons tapioca starch or flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 large egg, room temperature
• 1 cup low-FODMAP milk mixed with 1 tablespoon of white vinegar or lemon juice to create a ‘buttermilk’, room temperature
  • Options for low-FODMAP milk include unsweetened almond milk (dairy-free) or lactose-free milk
• 2 teaspoons olive oil
• 2 tablespoons maple syrup
• Frying oil, 2-3 cups depending on your pot
  • Select your preferred high smoke point oil, for deep frying (I use canola oil or peanut oil)
• 8 lollipop sticks or bamboo skewers

Note: You will have extra batter, since dipping the dogs requires the glass to be full.  I suggest making bite-sized corn dogs (cut wieners in half and spear with toothpicks), or frying low-FODMAP pickles with remaining batter -yum!

Directions

• Pour oil in your pot or Dutch oven to 2-3 inches deep
• Set up a wire rack or paper towel lined plate
• Warm oil to 350˚F over medium to medium high heat
  • I recommend using a cooking thermometer if you don’t have a deep fryer
• While oil is warming, pat hot dogs completely dry with paper towels, then insert a lollipop stick or bamboo skewer into each hot dog. Make sure the sticks are deep enough that the dogs lay flat in your Dutch oven
• Whisk together dry ingredients ( low-FODMAP, GF flour(s), cornmeal, sugar, baking powder and salt)
• In a second larger bowl, whisk together wet ingredients (low-FODMAP buttermilk, egg, oil and maple syrup)
• Pour dry ingredients into the wet ones and whisk to combine
• Pour batter into a tall narrow glass or bottle (with a mouth wide enough to fit your hot dog easily) almost to the top
• Slowly dip hot dogs one by one, then place immediately into the oil
  • You want to put the hot dog straight down into batter and give it a little twirl to fully coat, then spin gently as you lift up. Let excess drip off
  • If there are air bubbles, then dip again and repeat process of twirling (I found this video very helpful)
• Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal, then drop into oil
  • If you don’t ease them in the oil slowly then they will stick to the bottom of the pot
• Fry until golden, about 3 minutes, turning as needed. You can do 2-3 at a time or one by one, just be aware that the more you crowd the pot, the lower the oil temperature will become
  • If the oil is too cold, the dogs will taste oily.  If too hot, they can burn
• Transfer to a paper towel lined plate or wire rack to cool until all are finished
• Serve immediately
  • For leftovers, heat in a preheated 300F oven until warmed through