Vegan Jalapeño Corn Dogs

Corn dogs are hands down my favourite carnival treat. I made a version for those of you with dietary restrictions. Most corn dog recipes have not only meat but also dairy and eggs in the batter, so even if you are just dairy or egg free and not vegan, you can use this batter recipe with regular hot dogs and you are set. The secret to a light and airy batter without eggs is aquafaba. Aquafaba in Latin means ‘bean water’ and although it sounds like it would be hard to find, it is actually just the liquid found in canned chickpeas! The only special equipment you need to make these at home are some wooden skewers, and a large heavy bottomed pot.

Vegan Jalapeño Corn Dogs

Prep time: 10 minutes
Cook time: 4 minutes
Total time: 14 minutes
Yield: 8 servings

INGREDIENTS

For the Vegan Corn Dogs

• 8 vegan hotdogs

• 8 wooden skewers

• 1 quart oil for frying (I used peanut oil)

• ¼ cup cornstarch
  
  

For the Batter

• 1 cup flour

• 1 cup cornmeal

• 3 tbsp. sugar

• 2 tsp. baking powder

• 1 tsp. salt

• 6 tbsp. aquafaba*

• 2 tbsp. jalapeño peppers, seeded and finely minced

• 1 cup unsweetened nut milk

*Aquafaba is the liquid found in canned chickpeas

DIRECTIONS

In a large heavy bottomed pot, heat the oil over medium high heat to 375F.

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Next, add in the aquafaba, jalapeño and nut milk and stir until thoroughly combined.

Place the cornstarch on a plate in an even layer. Skewer the veggie dogs with the wooden skewers, and dredge each one with cornstarch, shaking off any excess. This step is key, as it will help keep the batter on the otherwise slippery veggie dogs.

To batter the veggie dogs, I recommend pouring the batter into a large drinking glass and refilling the glass with more batter as necessary. Dip the veggie dogs in the batter one at a time, twirling the sticks as you remove them (this motion helps keep the batter in place). Drop the corn dogs into the hot oil and fry until golden brown on all sides, approximately 3-4 minutes. Using metal tongs, remove from the oil and place on a paper towel to absorb any extra grease. Serve hot with your favourite dipping sauce!