Paleo Corn Dogs!



The ultimate carnival food has arrived to Club Angell with NO CORN! Isn't that fun?? When we made these yesterday I had my husband taste test them and I didn't tell him we left out grain! He couldn't  tell the difference!

I'm obsessed with making my recipes look exactly like the real deal.. and trying to make corn dogs without corn = white dogs.  They tasted amazing but they were the wrong color! They didn't look county fair quality.

SO- I added a little turmeric to the badder! It worked like a charm- and you can't even taste it. Yay for the perfect color with some added health benefits.  You can of course leave out the turmeric if you want..but do keep in mind that they won't have the same hue as the dogs I have pictured!


Paleo Corn Dogs

Yield: 8 Corn Dogs


  • 1-12 oz Package of Hot Dogs (any variety)
  • Oil for Deep Frying. (to keep these guys healthy I recommend Coconut oil or Grapeseed!)
  • Batter
  • 1 Packed cup of Blanched Almond Flour
  • 1/2 Cup Tapioca Starch
  • 1/2 Cup Potato Starch
  • 2 Tsp. Baking Powder
  • 2 TBS of granulated Sugar (any variety!)
  • 1/4 Tsp. Salt
  • 3 Large Eggs
  • 1/4 cup of mild flavored oil or melted butter (dairy or nondairy)
  • 1 tsp. Lemon Juice (or Vinegar)
  • 1 tsp Garlic Powder
  • 1/4 tsp Tumeric (OPTIONAL)


  1. Heat a pot bring about 2 inches of oil over medium heat while preparing the batter in a pot wide enough for the corn dogs to fry sideways.
  2. Mix together all batter ingredients until smooth.
  3. Pour batter into a tall glass.
  4. Working with one hot dog at a time. Whipe off excess liquid from the hot dog with a paper towel, pierce with a stick and stick in the batter. Let extra batter drip off the hot dog! (But be sure to keep on as much as possible!)
  5. Place the corn dog in oil to fry. Cook until golden brown on all sides.
  6. Place on a paper towel to cool briefly and serve warm with your favorite condiments.


I have not yet tried to freeze these! I suspect it should work ok. My husband ate them a few hours after we made them, and heated them up briefly in the microwave and said they tasted great that way!

Brittany Angell

14 comments | Leave your own

  1. Mark Moke

    Would sweet potato starch work?

  2. Kathy O'Hare

    Is there anything I can use in place of the potato starch?

    1. Denae Thomas

      I was wondering the same thing ^^^^

  3. Joanna Bowyer

    any substitute for tapioca starch?

  4. Erica Gott

    I can’t eat almonds any more (severe back pain if I do). Any suggestions for what to sub for it? What about green banana flour or fufu (plantain) flour? I have potato starch and arrowroot and the others.

    1. Carrie

      I don’t know it would work for this specific recipe but I am allergic to almonds and whenever I use hazelnut flour (doesn’t taste like hazelnuts) it works great.

    2. Michelle Lewis

      I’ve had good luck using flour made from ground pumpkin seeds (grind in blender or coffee grinder) instead of almond flour. I’ve also heard that ground sunflower seed flour can work, but baked goods may turn out green.

  5. Stephanie Schiel

    Darn, I was going to make these, but I forgot to buy oil! I will have to get some oil this week and make them next week!

  6. Kelsey Highland

    Do you have any step by step pictures for a lot of these recipes including this one? If not, I would recommend adding them especially for beginning cooks to see how everything should look!

  7. Sofia Cuevas

    I just made a batch for my kids and husband and they were great! Used arrowroot and potatoe starch and a little stevia since that’s all I had. Great recipe, thank yout so much for these “normal” recipes my kids can enjoy like everyone else else and I don’t feel bad giving them

  8. Kimberly Green

    Cananyone tell me where and what kind of sticks they got for these that would be suitable for a 3yr old?…in other words, no skewers.

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