Vegan Corn Dogs

A couple corn dogs with a pile of bue potato fries.

Those of you that have become regular readers may have caught on to the fact that I have a pension for deep frying. As part of my mission to make vegan food more accessible to the public at large, I like to offer a counterpoint to the typical image of the sprouts and tofu idea of vegan cuisine, and what better than with something battered and fried on a stick. Besides, deep frying is pretty much the best way to cook anything.

Feeling a bit of diner nostalgia, I decided to whip up some corn dogs. While I generally like to use a course grind cornmeal, you will want a finer one for these. In fact, I went all the way and used corn flour. Corn flour will give you a nice soft and moist cornbread coating. You will need some sort of stick as well. You can find popsicle sticks in the craft section of some stores, or you can use wood skewers or chopsticks. For the hot dogs you can use whatever brand you fancy, but I highly recommend Big Franks.

Vegan Corn Dogs

1 cup soy milk
Egg replacer to equal 2 eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn flour or fine corn meal
2/3 cup flour
1 can Big Franks, or other vegan hot dogs

Flour for dusting (about 1/2 cup)
Oil for frying
Popsicle sticks

Heat oil to 375°F

In a large bowl mix soy milk, egg replacer, oil, sugar and salt. Stir in baking powder, corn flour, and flour.

Fill a tall glass or jar (at least as tall as the length of your hot dogs) about 3/4 full with the batter. Dry the hot dogs with paper towels and lightly dust with flour (this ensures that the batter will stick). Drive a popsicle stick most of the way through a hot dog. Hold the stick and dip into the glass and swirl to completely coat. Hold the battered dog above the glass to allow excess batter to drip away. Carefully drop into the hot oil. Repeat with remaining hot dogs, refilling the glass of batter as necessary. Fry 2-3 corn dogs at a time, being careful not to crowd the fryer. Fry until golden brown, turning as necessary. Drain on paper towels and serve warm.