Thanks go to our uncle Rob! He introduced our family to homemade corn dogs. These have become a birthday request by one of my sons each year. So this year, while we have all gone more plant-based, I tried to tweak the recipe. They still work to perfection! But deep-fried is not something I like to promote for health so we keep this recipe for celebration days. I hope you enjoy the fun!
vegan, dairy-free, vegetarian
Chia Egg (1 Tbsp chia seeds mixed with 3 Tbsp water)
1 cup yellow cornmeal or polenta
1 cup plain flour
1/4 tsp salt
1/8 tsp pepper
3 Tbsp coconut sugar
1 Tbsp baking powder
1 cup of soy milk
two packs of vegan hot dogs (Vegie Delights Classic Hot Dogs)
Serving suggestion - Tomato sauce, vege sticks and hummus
Step1 - In a medium bowl, mix all the dry ingredients together - cornmeal/polenta, flour, salt, pepper, coconut sugar, baking powder.
Step 2 - In a jug, combine chia egg and the soy milk and then mix it through the dry ingredients until combined.
Step 3 - Heat the oil to medium-high heat in a small saucepan. Meanwhile, cut each hot dog in half (makes for easier deep frying) and press onto the end of a skewer.
Step 4 - Take a hot dog skewer and dip and turn the cut hot dog through the polenta mixture to coat. Then place it in the hot oil, turning all the while (the coating will puff a little and go smooth). Continue for a few minutes until the coating turns golden brown in the oil. Remove from the oil and lay on paper towels until serving. Serve tomato sauce, vege sticks and hummus. Enjoy!