Veggie Corn Dogs
Crispy cornmeal batter wrapped around veggie hot dogs for a plant-based twist on a fair favorite.
Dietary
Nut free, Halal
Allergens
Eggs, Wheat, Dairy
Veggie hot dogs are skewered and dipped in a thick, slightly sweet cornmeal batter, then fried until golden and crackly on the outside. The result is a crunchy shell giving way to a tender, savory center, perfect for casual dinners, game-day snacking, or a nostalgic lunch with a plant-based update.
Ingredients
- 8 veggie hot dogs
- 8 wooden skewers
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons vegetable oil, plus more for frying
- 1/2 cup all-purpose flour, for dusting
Method
-
Pat the veggie hot dogs dry with paper towels and insert a wooden skewer lengthwise into each one, leaving a few inches exposed as a handle.
-
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and garlic powder.
-
Add the buttermilk, egg, and 2 tablespoons vegetable oil to the dry ingredients and whisk until a thick, smooth batter forms. Pour the batter into a tall glass or narrow container for easy dipping.
-
Pour vegetable oil into a deep heavy pot to a depth of 3 inches and heat over medium heat to 350°F.
-
Spread the 1/2 cup flour on a plate and roll each skewered hot dog in it to lightly coat, tapping off excess; this helps the batter adhere.
-
Dip each floured hot dog into the batter, turning to coat evenly and letting excess drip off.
-
Carefully lower 2 to 3 battered corn dogs into the hot oil at a time, frying until deep golden brown and crisp, turning occasionally for even color.
-
Transfer fried corn dogs to a wire rack or paper towel-lined plate to drain. Let the oil return to 350°F between batches and repeat with remaining corn dogs.
-
Let cool slightly before serving with ketchup and mustard.
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Veggie Corn Dogs
Veggie hot dogs are skewered and dipped in a thick, slightly sweet cornmeal batter, then fried until golden and crackly on the outside. The result is a crunchy shell giving way to a tender, savory center, perfect for casual dinners, game-day snacking, or a nostalgic lunch with a plant-based update.
45 min 8 corn dogs 310 cal
Ingredients
- 8 veggie hot dogs
- 8 wooden skewers
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons vegetable oil, plus more for frying
- 1/2 cup all-purpose flour, for dusting
Method
- 1
Pat the veggie hot dogs dry with paper towels and insert a wooden skewer lengthwise into each one, leaving a few inches exposed as a handle.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and garlic powder.
- 3
Add the buttermilk, egg, and 2 tablespoons vegetable oil to the dry ingredients and whisk until a thick, smooth batter forms. Pour the batter into a tall glass or narrow container for easy dipping.
- 4
Pour vegetable oil into a deep heavy pot to a depth of 3 inches and heat over medium heat to 350°F.
- 5
Spread the 1/2 cup flour on a plate and roll each skewered hot dog in it to lightly coat, tapping off excess; this helps the batter adhere.
- 6
Dip each floured hot dog into the batter, turning to coat evenly and letting excess drip off.
- 7
Carefully lower 2 to 3 battered corn dogs into the hot oil at a time, frying until deep golden brown and crisp, turning occasionally for even color.
- 8
Transfer fried corn dogs to a wire rack or paper towel-lined plate to drain. Let the oil return to 350°F between batches and repeat with remaining corn dogs.
- 9
Let cool slightly before serving with ketchup and mustard.
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