Evelyn Reed Each hot dog is coated in a golden, tender cornmeal crust and fried until crispy. With a homemade Low FODMAP buttermilk batter and carefully selected hot dogs, these are perfect for anyone managing IBS or looking for a stomach-friendly fair food fix. Serve them fresh and warm—they’re irresistible!
Ingredients Needed:
- 8 Low FODMAP hot dogs: gluten-free, onion-free, garlic-free
- 1¼ cups gluten-free cornmeal: fine grind for smooth texture
- 1¼ cups GF flour blend: gum-free, or use 1 cup superfine rice flour + 2 tbsp potato starch + 2 tbsp tapioca starch
- 2 tbsp sugar: adds subtle sweetness
- 2 tsp baking powder
- ¼ tsp kosher salt
- 1 large egg: room temp
- 1 cup Low FODMAP milk: almond or lactose-free, plus 1 tbsp vinegar or lemon juice
- 2 tsp olive oil
- 2 tbsp maple syrup: natural sweetener
- 2–3 cups frying oil: canola or peanut oil for deep frying
- 8 skewers: lollipop sticks or bamboo skewers
How To Make Low FODMAP Hot Dogs:
Heat the Oil:
Pour 2–3 inches of oil into a Dutch oven or deep pot. Heat to 350°F (use a thermometer for accuracy). Line a plate with paper towels or place a wire rack nearby.
Prep the Hot Dogs:
Pat hot dogs completely dry. Insert a skewer into each, deep enough so they’ll lay flat in the pot.
Make the Batter:
In a bowl, whisk together cornmeal, GF flour, sugar, baking powder, and salt.
In another bowl, whisk buttermilk (milk + vinegar), egg, olive oil, and maple syrup.
Combine dry into wet and whisk until smooth.
Dip & Fry:
Pour batter into a tall glass for easy dipping.
Dip one hot dog at a time, twirling to coat fully. Let excess drip off.
Hold the coated hot dog over hot oil for 5–7 seconds to seal the batter, then release gently.
Fry for 3 minutes or until golden, turning occasionally.
Do not overcrowd the pot—fry in small batches.
Drain & Serve:
Transfer to paper towels or a wire rack to cool slightly. Serve hot with Low FODMAP ketchup or mustard.
Recipe Tips:
- Make bite-sized corn dogs with extra batter by halving hot dogs.
- Avoid regular hot dogs — always check labels for FODMAP triggers.
- Keep oil at 350°F — too cold makes them oily, too hot makes them burn.
- Almond milk or lactose-free milk both work for Low FODMAP buttermilk.
How to Store & Reheat:
- Room Temperature: Not recommended — serve fresh.
- Fridge: Store in an airtight container up to 2 days.
- Reheat: Bake at 300°F until heated through and crisp.
- Freezer: Not recommended — texture changes after thawing.
Nutrition Facts (per corn dog):
- Calories: 260
- Sodium: 410mg
- Protein: 9g
- Fat: 16g
- Carbs: 20g
- Fibre: 2g
- Sugar: 5g
FAQs:
Are hot dogs Low FODMAP?
Only if labeled gluten-free, onion-free, and garlic-free. Always read the label.
Can I use regular flour for the batter?
No. Use a gluten-free blend or the rice flour + starch mix for proper texture and Low FODMAP safety.
Is buttermilk allowed on a Low FODMAP diet?
Regular buttermilk is not. Use lactose-free milk or almond milk with vinegar or lemon juice.
Can I air fry these?
No — this batter needs deep oil to cook properly. Air frying won’t work here.
Can I make these ahead?
They’re best fresh. You can reheat in the oven, but texture is best right after frying.
Try More Recipes:
Low FODMAP Hot Dogs
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings10
minutes20
minutes260
kcalCrispy, cornmeal-wrapped hot dogs that are gluten-free, garlic-free, and perfect for sensitive digestion.
Ingredients
8 Low FODMAP hot dogs
1¼ cups gluten-free cornmeal
1¼ cups gluten-free flour blend (gum-free)
2 tbsp sugar
2 tsp baking powder
¼ tsp salt
1 large egg
1 cup Low FODMAP milk + 1 tbsp vinegar
2 tsp olive oil
2 tbsp maple syrup
2–3 cups canola or peanut oil
8 skewers
Directions
- Heat oil in pot to 350°F.
- Dry hot dogs and insert skewers.
- Mix dry and wet ingredients in separate bowls. Combine to form batter.
- Pour batter into tall glass.
- Dip hot dogs, coat fully, and fry 3 minutes until golden.
- Drain and serve hot.
