Vegan Corn Dogs. They’re best served on a stick!

As always, if you dig this recipe, share it with a friend. Then send it to everyone you know. Tag all the cool food people and also tag me at @draggedthroughthegarden on instagram and then send it directly to Rachael Ray.

Rachael if you are reading this, my email is draggedthroughthegarden@gmail.com

Vegan Corn Dogs. Delicacy on a stick.

VEGAN CORN DOGS

prep time: 10 minutes
cook time: 15 minutes

If you cut them up, you can make them look like corn dog maki!

Sure, you can buy these out of the freezer section and that’s fine and all but that won’t get me likes on instagram. Make a batter, impale some vegan dogs with skewers, fry them and enjoy them in all of their corny glory. This yielded like five dogs cause I messed one of them up. Still ate it though.

What you’ll need:

oat milk
apple cider vinegar
salt
sugar
baking powder
corn meal
all purpose flour
vegan hot dogs
vegetable oil
yellow mustard
red ketchup (none of that purple shit)

In a bowl (or measuring cup), add one part apple cider vinegar to two parts oat milk. Let that curdle a little after a quick whisk. Then add half a container just egg into the mix. Now you have batter.

In a separate bowl, you’re going to compile a dry mixture. This will be combined with your wet mixture in a few. Add two cups of corn meal into the bowl. Then add a cup and a half of flour. Add a tablespoon and a half of baking powder. Give this a whisk. Add a pinch of salt and two tablespoons of sugar. Give this another whisk.

Add your wet batter to your dry mixture and vigorously stir until you have a thick pancake-batter like consistency. If it’s too runny, add two parts corn meal to one part flour until you reach the perfect thicness.

And if it’s too thick, just add a little oat milk.

Now that you have batter, time to impale those wieners and get your oil going.

Get your vegan dogs and some skewers. Pat the dogs dry if they are a tad slimy. You know what you have to do next.

After you’ve cathetered your hot dogs, get out some vegetable oil.

Some of them are a little squiggly, I’ve never done this before.

In a pan wide enough to host a slew of skewered hot dogs, add a few inches of vegetable oil. Make sure there’s enough oil so that they can swim freely and not get stuck to the bottom of the pan. Get that oil up to 375°.

Now take your batter and use a spatula to transfer it into a pint glass. Or any cylindrical-shaped drinking vessel. This is to make battering your dogs much easier. Get out a wired baking sheet too.

One at a time, dip your dog in the batter and then place gently into the oil. Hold the skewer at an angle for a second before letting go so the batter doesn’t completely go rogue on you.

Each corn dog will take a few minutes so keep an eye on them. Use tongs to rotate the dog. You want the exterior to be a crisp, golden brown color…but not burnt. I definitely overcooked a few but nothing ketchup and mustard couldn’t fix.

Adding the dogs will decrease the temperature of your oil, you want them to sit right around 350°. My oil jumped up a little too high hence the color of some of them below.

Using the same tongs, reach in there and pull your newfound corn dog to safety by means of a wired baking sheet. Repeat this process until you’ve let all the dogs out.

After you’ve disciplined yourself into letting them cool down, stick them on a plate with condiments of your choice. You can use purple ketchup if you want I guess.

See, I just masked my errors with condiments. Take that as a life lesson.

If you enjoyed this recipe, please consider sharing it with all of your friends and all of the instagram food people that you follow. And of course tag me @draggedthroughthegarden and send it directly to all of the food journalists you follow too. If you have Rachael Ray’s email address, please consider sending my stuff to her as well.