---
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

- <https://natashaskitchen.com/corn-dogs-recipe/>

[1]: <../assets/images/vegetarian-corn-dogs.jpg>