I made corn dogs last year for our vegan Oktoberfest supper club event and they were definitely a hit. They are incredibly easy to make and very quick. For a crowd it’s best to have the oven preheated so you can keep the cooked ones warm until the others are done.
- 1 1/4 cup plain flour
- 1 cup yellow cornmeal (not corn flour)
- 1 tbs sugar
- 1 tsp salt
- 1/2 teaspoon garlic and onion powder
- 1/2 tsp cayenne pepper
- 1 1/2 cups dairy free milk
- Vegan hot dogs/sausages
- Plant oil for frying
- Preheat the oven to 150 celcius and put in a tray lined with foil.
- Before you start frying: Check the sizing of your corn dogs. I only have a few saucepans here and a full size frankfurt with a skewer stuck in it won’t lie in the biggest pot so I cut the frankfurts and my skewers in half and made smaller corn dogs.
- Heat plant oil in large heavy based saucepan.
- Put 1/4 cup of plain flour on a plate.
- Combine the remaining ingredients together in a bowl and stir well. You want the batter to have the consistency of pancake batter.
- Pour into a tall glass or jug for ease of dipping
- Pat the hot dogs dry with a paper towel.
- Put one stick into each corn dog.
- Roll the frankfurts in the corn flour and shake off the excess.
- Dip each corn dog into the batter and twirl it around as you remove it from the glass.
- Immediately put it into the boiling oil and fry until browned
- Place on kitchen paper to drain then pop in the oven until all corndogs are done
- Serve with tomato sauce, barbecue sauce, sriracha and mustard.