How to Make Einkorn Corndogs (Gluten Free Option)

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I like to call these “Ein- Korn- Dogs.” I love having food just pop out of the freezer and heat up quickly in the oven which is just one of the reasons I love this recipe. Of course these are best when fresh from frying, but they are pretty tasty reheated as well! Come along and I’ll show you how to make einkorn corndogs that your kids and you will love for lunches or dinners! Did I mention you can freeze the leftovers for later meals? Win win.

If your not familiar with the amazing nutrition packed grain EINKORN, check out this post to find our more!

Prepare to Make Corndogs

This recipe makes a lot. I like to have about 2 packages or 12-16 corndogs ready to fry for one recipe. You may still have extra batter though! Here’s a few other things to have on hand:

• a small 1.5 to 2 quart sauce pan
• Plenty of oil (about 2 cups)
• Sticks
• A parchment lined plate to dry them after frying
• Tongs

How to Use up Extra Batter

Apple Fritters are a fun way to use extra batter! If you still have batter after finishing your corndogs, make use of it by adding in diced apples to the batter. Drop in a spoonful of batter to fry and then turn it in cinnamon and sugar immediately after the fritter cooks.

What Oil to Use

When making corndogs with oil for deep frying, it’s important to know how hot you will heat the oil to and what heat the oil can withstand before destroying it’s nutritional chemistry. Deep frying usually heats oil in between 325 and 375 degrees according to 8fit.com. Your goal should be to find an oil that will both be nutritionally packed for the body as well as have a higher smoke point so it won’t break down.

The smoke point is the point in which the oil becomes a toxic compound instead of a natural body feeding food. Different oils have different smoke points. Avocado has one of the highest smoke points (about 520 degrees Fahrenheit) and is a good choice for frying foods. I also like to use refined coconut oil, or fresh animal fat like lard from pastured animals. Yes! Did you know lard can be good for your body and is one of the highest sources of Vitamin D you could grab? Check out more HERE.

Making Einkorn Corndogs

Hotdogs

1. First, prepare your hotdogs by opening up the packages and drying them with a paper towel. They need to be dry to hold the batter on and fry well. Chop them into thirds or quarters if you want even smaller corndogs. I like making small sizes because it’s less frying time and they fit better in a small pot.
2. Stick your hotdogs with the lollipop sticks about half way up the stick. I like to use the 4 inch size and have found them at Hobby Lobby as well as discount grocery stores.

Batter

1. Pour 2 cups of oil into your sauce pan and turn to medium high heat.
2. In a, medium size mixing bowl combine 1/2 cup course ground Einkorn flour, 1/2 cup Masa Harina, 1/4 teaspoon salt 1 1/2 teaspoons baking soda and 1/4 cup coconut sugar. Mix well.
3. Wisk 1 egg and add it to the dry ingredients. Then add 1 Tablespoon melted butter and 3/4 cup buttermilk. Mix everything together. Batter should be very thick. If it is as thin as waffle batter it will need a little more flour. It should be thicker than waffle batter.

Frying

1. Check oil for frying temperature by dropping a teaspoon of batter into the hot oil. If it immediately fries the batter with little bubbles, it’s ready! If it doesn’t immediately fry the batter, wait a few more minutes.
2. Put some batter into a tall glass to easily dip the hotdogs. Holding the lollipop drop the hotdog side down and slowly twirl it inside of batter to completely cover the hotdog. Then carefully pull it up.
3. Gently place the battered corndog sideways into the hot oil. Fry for 2-4 minutes on each side depending on how brown you prefer. Tongs come in handy to help turn the corndogs.
4. Using tongs, pull corndogs out and place on a parchment lined plate or cooling rack. Cool for 3-5 minutes before enjoying!

I Don’t Have Masa Harina

Masa Harina is corn flour. You might have noticed in the recipe I give the job of the course meal to the einkorn but it’s commonly the cornmeal that is more coarse. This is the way my recipe developed. If you’d rather use cornmeal with finely ground einkorn flour try it! Know I haven’t gotten exact measurements for it yet so it may need different amounts. I do like that this recipe is a great way to use up my coarsely ground einkorn from grinding flour and cleaning out the flour mill.

Where to Find the Ingredients

Masa Harina

Einkorn Grain

Einkorn Flour

Freezing your Einkorn Corndogs for Later Use

As I said, one of the best parts about making a lot of corndogs is the ability to freeze them for later!

1. Once completely cooled, lay corndogs flat on a baking sheet or dish without stacking them. Place into the freezer for about an hour or two or until frozen.
2. Place your frozen hotdogs in a freezer friendly container an store in freezer for up to two months.
3. To reheat, just take out of the freezer and place hotdogs on a baking sheet. Bake at 400 degree Fahrenheit for 12-15 minutes.
4. Done!

Other Recipes You May Like

Chewy Einkorn Chocolate Chip Cookies

Perfect Einkorn Sourdough Buttermilk Waffles

Overnight Sourdough Bagels with Einkorn

Thanks for Cooking with me!

From the Hilltop,

Krista