Oral Allergy Syndrome Friendly Mini Corn Dogs

Total time1 hr 38 min

Prep time20 min

Cook time18 min

Oral Allergy Syndrome Friendly Mini Corn Dogs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the corn dogs

12 cocktail-size beef franks (about 12 oz)
Walter's Hot Dogs, 16 oz
See all

For the batter

1 cup yellow cornmeal
¾ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp salt
1 cup buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 tbsp neutral oil (such as canola oil or vegetable oil), for greasing

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and brush lightly with neutral oil.
2
Pat the cocktail franks dry with paper towels, then insert a wooden skewer or lollipop stick into one end of each frank, pushing it about halfway through. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!