Corn dogs are a traditional fair food, something many of us loved as kids making them a familiar taste of summer. (I know, it’s not summer right now. Work with me here, people.) However, the thick breading is anathema to those of us on low carb diets.
Fortunately, there are alternatives. Here’s one I cooked up.
- 1 pack hot dogs. I used Hebrew Nation all beef franks (6 hot dogs)
- 2 eggs beaten
- about 1/4 cup almond flour
- Seasoning to taste. I like a little salt, pepper, and garlic powder, and only a little letting the hot dogs themselves carry the flavor.
Heat the deep frier to 350.
Skewer the hot dogs. I had bamboo skewers available so that’s what I used, but any food safe skewer would work.
Pour the beaten eggs into a shallow dish. Mix the seasoning with the almond flour and spread in another shallow dish. Given the cost of almond flour, I recommend you minimize waste by mixing up a small batch with your seasoning and mixing up more if you need it for all the hot dogs. Better to have to mix up more than mix up too much and end up throwing it out.
Double coat the hot dogs as follows: Roll in the egg. Roll in the almond flour until completely covered. Return and roll in the egg. Then roll again in the almond flour. This should provide a thick coating of egg and seasoned almond flour over the hot dog.
Put the coated hot dogs in the deep frier, leaving the skewers extended out of the oil, and cook for about 5 minutes or until the coating is nicely browned. Depending on the size and depth of your deep frier you may need to rotate the corn dogs periodically to evenly cook them.
Remove from the oil and drain for a minute or so. Enjoy them hot.