Vegetarian Corn Dogs
- some vegetable oil
- 12 vegetarian hot dogs
- 1.5 cups corn meal
- 1.25 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 Tbsp baking powder
- 0.25 tsp salt
- 1.75 cups buttermilk
- 1 egg
- 1 Tbsp vegetable or olive oil
- 1 Tbsp honey
- 1 large pot or dutch oven
- 1 drinking glass
- 1 wire rack
Pour 2 to 3 inches of vegetable oil in a large pot or dutch oven and heat to 350˚F over medium heat.
Pat dry with paper towels. Insert sticks into vegetarian hot dogs.
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.
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.
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).
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.