Corn Dogs

After contemplating for a couple weeks what recipe to do for Meatout, toying with eclectic recipes I started thinking… the toughest part of this blog has been getting my 7 year old to eat the recipes I’ve created. Even prior to making the plunge to full fledged vegans we knew we wanted to raise our child vegan so she has never tasted any animal products and doesn’t have cravings for meat or cheese so many of the things I have recreated she finds odd.
We have a house rule that she needs to try everything and then one night on the weekend is a snack/junk food night which includes things like Caprese, Sweet and Sour or her all time favorite, the raw veggie plate.  That got me thinking that if families were considering playing with a diet without animal products the hardest people to convince might be the younger ones, so why not give them something to say that vegan food can be fun too!  We made traditional dogs with Smart Dogs and spicier more adult dogs with Field Roast Sausage.  With the batter you can get approximately 10 dogs.  We dropped the extra batter a tsp at time for fritters and they were a hit!

10 dogs ( we used 5 Lightline Jumbo Smart Dogs and 4 Field Roast Mexican Chipotle Dogs)
1 cup vanilla soymilk
1 tsp apple cider vinegar
1 cup corn meal
1 cup flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1/2 cup corn kernels (I used defrosted frozen corn)
1 tbsp raw sugar
1/2 cup water
2 tbsp corn starch
skewers or Popsicle sticks

Mix soy milk with vinegar and let sit 15 minutes so it curdles. Mix flour, corn meal, baking soda, baking powder, and salt. In food processor or blender mix corn and sugar. Once soymilk is done sitting add corn and sugar mixture.  Heat deep fryer to 375 degrees and preheat oven to 200 degrees. Blend soymilk mixture with cornmeal mixture. Stir until well blended and let sit 10 minutes so flavors blend.

For the next part we used a paper plate, folded into a triangle.

Cut off the tip, unfold and put the paper plate over a glass tall enough to fit the hot dogs in and pour batter through the hole into the glass.

Dust hot dogs with corn starch, put skewers in center of dog and dip in batter.  Put in deep fryer for approximately 3 minutes until golden brown.  If you are frying in a pan of oil, have enough oil to cover and cook until golden brown. Use a cookie sheet lined with paper towels with a cooling rack over it.  Place finished corn dogs on cooling rack and let sit in preheated oven until ready to serve.

This entry was posted in Anzia's picks-a young vegans perspective, Main Course. Bookmark the permalink.

1 Response to Corn Dogs

  1. Pingback: 12 Days: Day 10 – Loaded Potato Skins and Field Roast | Don't Fear The Vegan

What are your thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s