Paleo Corn Dogs

Paleo, Grain-Free, Dairy-Free, Refined Sugar-Free, 10 Ingredients or Less, Medium Difficulty

Let these Paleo corn dogs take you back to your iconic childhood days, where life was simple. Your life may be complicated now, but these corn dogs have simple and nourishing ingredients!

Most parents struggle when it comes to feeding their kids Paleo foods, especially when in the beginning stages of transitioning away from the Standard American Diet. The transition is most difficult when your kids are older and are not ready to give up their past comfort foods (uhm, corn dogs).

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If your kids are anything like my boys, they would always order corn dogs (and still try too) when we go out to eat. I’ve found the best way to avoid questionable restaurant and prepackaged corn dogs is by not going out to eat and making a homemade grain-free version the whole family can enjoy.

Yes, the whole family will enjoy these!! These corn dogs are light and airy with simple ingredients that will have you indulging in a corn dog (or two) with the kids for lunch. These are best served with your family’s favorite dipping sauce, but I highly recommend Paleo ketchup and mustard.

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 grain-free corn dogs turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Corn Dogs

Go back to your childhood with these deliciously fried (in coconut oil) grain-free corn dogs!

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

Tip: See the ‘Basic Staples’ section for swap outs!

2. In a small bowl, whisk almond milk, egg, and olive oil, then combine with the dry ingredients.

3. Pour batter into a 16-ounce glass cup and place into the refrigerator until ready to dip.

4. Dry the hot dogs completely with a paper towel and skewer with wooden sticks. Spread arrowroot flour onto a plate and roll each hot dog in the arrowroot flour until evenly coated, then set aside.

5. Next, heat coconut oil in a 2 to 3-quart deep saucepan over medium-high heat until oil reaches a temperature of 350 degrees.

Tip: Coconut oil should fill up the saucepan 3 to 4 inches.

6. 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.

Tip: Tip the cup as needed to cover the hot dogs completely.

7. Then, fry the corn dogs for 3 to 5 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 drop off and cool before handling.

Tip: Serve with a side of Paleo ketchup and mustard.

How to Make Paleo Corn Dogs

How to Store Paleo Corn Dogs

Leftover 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.

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.

Equipment Needed to Make Paleo Corn Dogs

Deep Saucepan – A deep 2 to 3-quart saucepan is required to get an all-over crisp. You can also use a 6 to 8-inch skillet as well, but you may need to rotate as necessary.

6-inch Wooden Skewers – You’ll need some type of skewer (whether it’s a kabob skewer, a popsicle stick, or craft stick) to drive through the middle of each hot dog.

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 Paleo Corn Dogs

More Paleo Kid Meal Ideas

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 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.

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

Let these Paleo corn dogs take you back to your iconic childhood days, where life was simple. Life may not be simple now, but these have simple ingredients!
Course Dinner, Lunch
Keyword corn dogs, grain free, kid approved, paleo
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 283kcal
Author Angela Blanchard

Ingredients

Instructions

  • 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.
  • Pour batter into a 16-ounce glass cup and place into the refrigerator until ready to dip.
  • Dry the hot dogs completely with a paper towel and skewer with wooden sticks. Spread arrowroot flour onto a plate and roll each hot dog in the arrowroot flour until evenly coated, then set aside.
  • Next, heat coconut oil in a 2 to 3-quart deep saucepan over medium-high heat until oil reaches a temperature of 350 degrees.
  • 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. (tip the cup as needed to cover the hot dogs completely).
  • Then, fry the corn dogs for 3 to 5 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 drop off and cool before handling.

Notes

Serve with a side of Paleo ketchup and mustard.

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 11g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 587mg | Potassium: 136mg | Fiber: 1g | Sugar: 3g | Vitamin A: 40IU | Calcium: 79mg | 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.