Some people have a sweet tooth. I have a junk tooth. I go dizzy miss lizzy over anything fried and salty. For the most part I eat healthy, sure, but I eat junky too – and I love the fact that I don’t have to miss out on the stuff I dug on as an omni, now that I’m vegan.
Corn dogs were definitely one of my favorite things growing up. Here’s a veganized version that I’ve been tweaking over the years.
Recipe after the jump.
1/2 Cup Unbleached All Purpose
1/3 Cup Yellow Cornmeal
2 TBS Vegan (White) Sugar
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1 tsp oil (I use corn oil)
3/4 tsp Ener-G Egg Replacer mixed with 1 TBS water (mixed)
1/2 Cup + 2 TBS Soymilk mixed with 1 1/2 tsp vinegar
1/4 Teaspoon baking soda
Wood skewers or chopsticks
Your favorite vegan hot dog
Oil for frying
Heat Oil to 365 Degrees. (A) Sift the Dry stuff. Mix the wet stuff. (B) Mix the wet stuff with the dry stuff. (C) Get your dogs and skewers together (D) Dry hot dogs with a paper towel and lightly coat with cornstarch. Skewer the dogs. (E) Pour batter into long tall glass. Dip skewered hot dog in glass until covered well* Drop into hot oil. (F) Fry until golden brown. 3 – 6 minutes.
* Dip up and down a few times and spin out for best results.
This recipe (and others) will appear in my forthcoming zine Mondo Vegan. Out April 14th.