Mini Paleo Corn Dogs

Paleo, Kid-Approved, Gluten-Free, Refined Sugar-Free, Minimal Ingredients, Easy

These mini Paleo corn dogs will become a family favorite! Enjoy this homemade 30-minute rendition of your kid’s favorite food without the B.S!

I’ve found that most parents (including myself at times) struggle to get their kids to eat Paleo options. I’ve also found creating Paleo recipes for their (old) favorite meals to help with the transition while filling their tummies with real foods.

I know eating Paleo should be ‘basic,’ but when your kids aren’t born into the Paleo life – making changes can be difficult, especially when it comes to their comfort foods!

This recipe for mini corn dogs is light and airy and made with simple ingredients that will have you indulging in a corn dog (or two) with the kids for lunch or dinner.

Enjoy with your favorite dipping sauce (ketchup and mustard) and keep extras on hand for quick afternoon lunches or weeknight meals.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your mini corn dogs turned out, so please leave a comment and share it with your friends and family.

How to Make Mini Paleo Corn Dogs

These mini Paleo corn dogs aren’t just for the kids – you’ll love them too!!

1. Heat coconut oil in a 1-quart saucepan over medium-high heat until oil reaches a temperature of 350 degrees.

Tip: While you are waiting for the coconut oil to heat prepare the batter.

2. In a medium-sized bowl, combine almond flour, tapioca flour, coconut sugar, baking powder, and sea salt.

3. In a small bowl, whisk almond milk, egg, and olive oil, then combine with the dry ingredients to make a batter. Place batter into the refrigerator until oil coconut reaches 350 degrees.

4. Dry the hot dogs completely with a paper towel and place into a medium-sized bowl and coat with arrowroot flour, then set aside.

5. Once the coconut oil reaches 350 degrees, dip the hot dogs one by one into the batter and gently immerse into the hot oil right away.

6. Fry each corn dog for 1 to 2 minutes and then flip for an additional 1 to 2 minutes or until golden and crisp.

Tip: Remove corn dogs and allow them to rest on a wire rack over a paper towel to allow any excess grease to drip off and cool before handling.

How to Make Mini Paleo Corn Dogs

How to Store Mini Paleo Corn Dogs

Leftover mini corn dogs can be stored in an airtight container in the refrigerator for 3 to 5 days. To reheat, preheat the oven to 350 degrees and bake in the preheated oven for 8 to 10 minutes or until warm.

Mini corn dogs can also be frozen up to 2 months in the freezer. Allow the corn dogs to cool completely before placing them into a single layer in a freezer-safe airtight container. When ready to eat, preheat the oven to 400 degrees and bake in the preheated oven for 8 to 10 minutes or until no longer frozen.

This recipe can easily be doubled or tripled for larger families or to have extras on hand for a quick lunch or dinner.

Essential Equipment for Making Mini Paleo Corn Dogs

1-Quart Saucepan – A 1-quart saucepan is the perfect size for frying these mini corn dogs while not using an excessive amount of coconut oil. You will need to fry the corn dogs in 2 to 3 batches of 4 or more mini corn dogs.

Thermometer – You’ll want your coconut oil to be a solid 350 degrees for the best all over fry job.

Wire Rack – An wire rack is used to allow any excess coconut oil to drop off and cool before handling.

How to Make Mini Paleo Corn Dogs

More Paleo Kid-Approved Meals

Corn Dog Muffins – Let your kids take their favorite food on the go with these grain-free and kid-approved muffins!

Chicken Nuggets – These grain-free chicken nuggets aren’t just for the kids to enjoy – you can enjoy them together!

Shake & Bake Pork Chops – Take your kids back to one of your favorite childhood meals with these pork chops covered in a flavorful grain-free breading.

Basic Staples for Making Mini Paleo Corn Dogs

Applegate Hot Dogs – Applegate hot dogs are one of the only hot dogs out there that are minimally processed with zero chemicals, additives, and they are nitrate and nitrite-free. I am not an affiliate; I just really love and trust this company. 

Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.

Tapioca Flour – My favorite tapioca flour brand is from Bob’s Red Mill. You can find it at most health food grocers (and even Walmart)! Arrowroot would also work for this recipe.

Coconut Sugar – Coconut sugar is a natural sweetener with a lower glycemic index. It can also be swapped out for equal parts of honey or maple syrup (this may change the taste and texture).

Baking Powder – Try making a homemade version that is aluminum and grain-free and only requires two ingredients from your full stocked Paleo pantry.

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Almond Milk – Almond milk can be swapped out for equal parts of coconut milk.

Egg – Local pasture-raised eggs are always best!

Coconut Oil – Frying food in coconut oil is an excellent alternative to ‘vegetable’ oils.

Shop Amazon for All Your Paleo Essentials and Staples

How to Make Mini Paleo Corn Dogs
How to Make Mini Paleo Corn Dogs
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Mini Paleo Corn Dogs

These mini Paleo corn dogs will become a family favorite! Enjoy this homemade 30-minute rendition of your kid's favorite food without the B.S!
Prep Time 15 minutes
Cook Time 5 minutes
Servings 15
Calories 105kcal
Author Angela Blanchard

Ingredients

Instructions

  • Heat coconut oil in a 1-quart saucepan over medium-high heat until oil reaches a temperature of 350 degrees. While you are waiting for the coconut oil to heat prepare the batter.
  • In a medium-sized bowl, combine almond flour, tapioca flour, coconut sugar, baking powder, and sea salt.
  • In a small bowl, whisk almond milk, egg, and olive oil, then combine with the dry ingredients to make a batter. Place batter into the refrigerator until oil coconut reaches 350 degrees.
  • Dry the hot dogs completely with a paper towel and place into a medium-sized bowl and coat with arrowroot flour, then set aside.
  • Once the coconut oil reaches 350 degrees, dip the hot dogs one by one into the batter and gently immerse into the hot oil right away.
  • Fry each corn dog for 1 to 2 minutes and then flip for an additional 1 to 2 minutes or until golden and crisp. Remove corn dogs and allow them to rest on a wire rack over a paper towel to allow any excess grease to drip off and cool before handling.

Notes

 
Serve with a side of Paleo ketchup and mustard.

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 204mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Calcium: 31mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.