Korean Potato Corn Dogs
Directions
- 1In a bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
- 2In another bowl, whisk soy milk and vegan egg replacer.
- 3Combine the wet and dry ingredients and mix until a thick batter is formed.
- 4Chop shoetstring fries into small pieces.
- 5Place chopped fries and breadcrumbs on separate sides of a baking tray.
- 6Put the batter in a jar.
- 7Dry vegan hot dogs with paper towels and insert wooden skewers into them.
- 8Dip the hot dogs in the batter, then coat them with the chopped fries and breadcrumbs.
- 9Deep fry the corndogs until golden brown.
- 10Serve with ketchup and mustard.
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 pinch salt
- 1 teaspoon baking powder
- 1 cup soy milk
- 1 tablespoon vegan egg replacer
- 1 bag shoetstring fries
- 1 cup panko breadcrumbs
- 6 vegan hot dogs
Equipment
whiskbowlknifebaking trayjartongspaper towelwooden skewerspot for frying
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