Corn dogs are definitely a fair food type of deal. As I’ve grown older I’ve also sort of grown away from your traditional hot dog and when I have a craving for something of that sort I usually go for a veggie dog. So when we decided to try corn dogs I immediately went for the veggie dogs and they turned out great! It was a blast from the past, all with a new spun twist.
What You’ll Need:
1 package of Jumbo Smart Dogs or some other soy/veggie dog equivalent
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 tablespoon of organic cane sugar
1/2-1 cup of buttermilk
10 wooden sticks
Preheat oil to 340-350 F.
Cut hot dogs in half. (You’ll have to do this for most fryers in order for the corn dog to fit inside.) Place a stick in the end of each hot dog. Set aside.
In a medium sized bowl mix together flour, sea salt, baking powder and sugar and stir until incorporated. Add 1/2 cup of buttermilk and 1 egg and stir to mix batter. The batter should be thick, but not gloppy. If it is too thick then add a bit more milk. Place mixed batter into a tall glass and set aside.
Place some corn starch on a plate and roll each hot dog in the corn starch to coat. After they are coated dip each hot dog down into the glass of batter and fry immediately, turning several times to ensure that it browns evenly. When they are golden brown they are done. Remove from oil and place on paper towels to drain. Serve with mustard and/or ketchup.
Notes: This would work with conventional hot dogs as well.