--- comments: true tags: - lunch - vegetarian --- # :hotdog: Vegetarian Corn Dogs ![Vegetarian Corn Dogs][1]{ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 12 | 30 minutes | ## :salt: Ingredients - :oil_drum: some vegetable oil - :hotdog: 12 vegetarian hot dogs - :corn: 1.5 cups corn meal - :ear_of_rice: 1.25 cups all-purpose flour - :candy: 0.25 cup granulated sugar - :dash: 1 Tbsp baking powder - :salt: 0.25 tsp salt - :glass_of_milk: 1.75 cups buttermilk - :egg: 1 egg - :olive: 1 Tbsp vegetable or olive oil - :honey_pot: 1 Tbsp honey ## :cooking: Cookware - 1 large pot or dutch oven - 1 drinking glass - 1 wire rack ## :pencil: Instructions ### Step 1 Pour 2 to 3 inches of vegetable oil in a large pot or dutch oven and heat to 350˚F over medium heat. ### Step 2 Pat dry with paper towels. Insert sticks into vegetarian hot dogs. ### Step 3 Whisk together corn meal, all-purpose flour, granulated sugar, baking powder and salt. Whisk together buttermilk, egg, 1 Tbsp vegetable or olive oil and honey. Combine wet and dry ingredients and whisk to combine. ### Step 4 Pour batter into a drinking glass almost to the top and dip hot dogs. Put corndog straight down into batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off. ### Step 5 Hold corn dog at an angle in the hot oil for 5 to 7 seconds to let it seal then drop into oil (this keeps them from sticking to the bottom of the pot). ### Step 6 Fry 3 minutes or until golden brown. Fry up to 2 to 3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool. ## :link: Source - [1]: <../assets/images/vegetarian-corn-dogs.jpg>