Here’s a vegan version of the carnival classic that you can make at home in a pinch. Need we say more?
Corn Dogs with Tangy Mustard Dipping Sauce [Vegan]
Serves
6
Ingredients
- Oil (for frying)
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 1 cup pancake mix
- 1/2 cup cornmeal
- 1 teaspoon seasoned salt
- 1/4 medium onion, peeled and grated
- 6 vegan hot dogs
- 6 Popsicle sticks or chopsticks
- 4 tablespoons flour
Tangy Mustard Sauce:
- 1/2 cup Dijon mustard
- 1/4 cup vegan mayonnaise
- 1/4 cup agave
- 1 tablespoon apple cider vinegar
Preparation
- Prepare deep fryer according to directions, or heat 4 inches of oil in a heavy pot to 375°F.
- In a small bowl, combine soy milk and apple cider vinegar, then set aside.
- In a medium bowl, stir together pancake mix, cornmeal, and seasoned salt.
- Add soy milk-vinegar mixture and onion to dry ingredients and stir just until combined.
- Pour batter into a drinking glass until it is about 3/4 full.
- Prepare hot dogs by placing a stick in each dog and rolling it in flour.
- When oil is ready, dip each floured hot dog into the drinking glass full of batter.
- Wearing an oven mitt, place battered hot dog into heated oil, holding the stick carefully, and cook 4–6 minutes or until very golden brown.
- Serve with Tangy Mustard Sauce (below).
- In a small bowl, mix mustard, mayonnaise, agave, and vinegar with a whisk until very well combined.
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Sauce
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