Vegan corn dogs

A veganized version of the classic fair food. Perfect with yellow mustard or ketchup.

Ingredients

1 cup organic unbleached flour

1 cup cornmeal

1/4 teaspoon pink salt

1/8 teaspoon black pepper

1/4 cup organic white sugar

4 teaspoons baking powder

1 flax egg (1 tablespoon ground flax + 3 tablespoons water, set aside to thicken)

1 1/4 cup unsweetened coconut milk (or dairy-free milk)

1 quart vegetable oil

8 vegan hot dogs (Lightlife or Field Roast are great brands)

8 wood skewers

Instructions

Make flax egg, set aside to thicken.

Combine batter ingredients in a medium bowl: flour, cornmeal, salt, pepper, baking powder, sugar, coconut milk and thickened flax egg. Whisk together.

Pour batter into a tall drinking glass or mason jar and refrigerate for at least ten minutes before using. You want the batter to be cool.

Stick one hot dog on each skewer, be careful not to stab it all the way through the tip of the hot dog.

Pour oil into a tall pot and heat over medium high heat. Using a thermometer, get oil to 365 degrees.

Once oil reaches 365, dip the skewered hot dogs into the chilled batter, making sure to completely coat. Immediately transfer to oil and cook for four minutes, until they are a deep golden brown.

I cooked three at a time, making sure to not let the corndogs touch each other as they would stick together.

Transfer to towel lined plate and serve with your favorite condiment.

Makes 8 corn dogs.

You can also make mini corn dogs by cutting the hot dog into thirds before coating with batter.