Saturday, February 15, 2014

Corn Dogs

Ok, so they look a bit ludicrous, but these corndogs tasted magically and appallingly like the real ('real'?) deal I remember eating for school lunch in elementary school. Finding a vessel in which to fry them was a little tricky, and I think they didn't need so much (or any?) baking powder--they really fluffed up once they started to cook!

I present to you: the vegan corn dog, delicious and terrible.

Corn Dog
(from field roast)

1 pack Field Roast Frankfurters
1 1/4 c white flour
3/4 c fine corn meal
1 TB vegan egg replacer or ground flax
4 TB sugar
1 tsp salt
1 tsp baking powder
1 c soy milk (additional soy milk to thin batter if needed)
oil for frying (safflower, vegetable, corn, etc.)
6 Corn dog sticks or chop sticks
flour for dusting

Heat fryer oil to 350F. Mix dry ingredients and add 1 cup of soy milk and mix until smooth. Add additional soy milk if needed until batter has a consistency of pancake batter. Insert sticks into Field Roast Frankfurter and roll the franks in flour (this helps the batter to stick). Brush off excess flour. Dip in batter, shake off excess batter, and gently lower into hot oil. Fry for 3 to 5 minutes until golden brown. Serve hot with a side of yellow mustard. Makes 6.

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