Of course they’re not super healthy — but these vegan corn dogs are much healthier than their meat counterparts.
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- 4 hot dogs (meatless)
- 2/3 C flour (unbleached all purpose)
- 1/2 C corn meal (fine or medium grind)
- 2 Tbsp granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 egg replacer
- 1/2 C soy milk
- 1/2 C vegetable oil
In a large bowl, combine the flour, corn meal, sugar, baking powder, salt, and pepper; stir in the egg replacer and milk.
Insert a wooden skewer into the hot dog; roll the hot dog in the batter.
In a large pan, heat the vegetable oil; cook the battered hot dogs in the oil until golden brown, approximately 5 to 10 minutes. Drain on paper towels.
If desired, serve with mustard.
Cover and store for up to one week in the refigerator; reheat on a baking sheet in the oven for 5 to 10 minutes or until crispy and hot.
© Mainly Vegan LLC