⏱ Prep time: 20 min
🔥 Cook time: 10 min
🍽 Servings: 6–8 corn dogs
🌾 Gluten-free
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These gluten-free corn dogs are crispy on the outside and soft on the inside. Inspired by the classic Quebec “pogo,” this homemade version delivers a richer and more flavorful experience.
Perfect for a quick meal, snack, or casual gathering.
This recipe is made with our Cannelle gluten-free all-purpose flour, Cannelle tapioca starch, and Cannelle baking powder for a light and crispy coating.
INGREDIENTS
Base
150 g Cannelle gluten-free all-purpose flour
40 g Cannelle tapioca starch
2 tbsp sugar
1 tsp Cannelle baking powder
1/2 tsp salt
Wet ingredients
1 egg
180 ml milk
Other
6–8 hot dogs
wooden sticks
oil for frying
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INSTRUCTIONS
1. Prepare the hot dogs
Insert a stick into each hot dog and pat them dry.
2. Prepare the batter
In a bowl, mix the Cannelle gluten-free all-purpose flour, Cannelle tapioca starch, sugar, Cannelle baking powder, and salt.
In another bowl, whisk the egg and milk.
Combine until a thick batter forms.
3. Heat the oil
Heat oil to 350°F (180°C).
4. Coat the hot dogs
Pour the batter into a tall glass and dip each hot dog until fully coated.
5. Fry
Cook for 3–4 minutes, until golden brown.
6. Drain
Place on paper towels.
7. Serve
Serve hot with ketchup, mustard, or our Cannelle barbecue sauce for extra flavor.
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CANNELLE TIP
– Roll the hot dogs in a bit of tapioca starch before dipping for better coating.
– Add a pinch of spices or paprika to enhance the flavor.
– Pair with our Cannelle barbecue sauce for a richer, smoky taste.