Vegan Corndog Night Corndog Batter Recipes

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

DAD'S HOMEMADE CORN DOGS

Steps:

• Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
• Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
• Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
• Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

MINI CORN DOGS RECIPE BY TASTY

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!

VEGAN CORNDOG NIGHT - CORNDOG BATTER

Steps:

• In a large bowl, mix the dry ingredients.
• Add the soymilk and stir.
• Coat the dogs and fry em up
• *Often we omited the soymilk and replaced it with beer. Yes, beer. It's delicious. These are corndogs people - it is dangerous to take yourself too seriously.

CORN DOG BATTER

Steps:

• Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
• These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
• Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
• *TIPS --.
• Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.

KOREAN CORN DOGS RECIPE BY TASTY

Steps:

• Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
• Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
• Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
• Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
• Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
• Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
• For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
• For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
• For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
• Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
• To serve, drizzle ketchup and mustard over the corn dogs.
• Enjoy!