Make at Home Corn Dog Goodness

I’m from Minnesota where we call them pronto pups, but they are universally known as a corn dog.  Things just seem to get better when they’re eaten off a stick.  Any trip to the State Fair as a kid required at least one corn dog dipped in ketchup and mustard.  I haven’t had one in years! The first thing everyone asked for when we started to launch the Field Roast Frankfurter was a vegan corn dog.  It was a weekly reminder “We really need that corn dog recipe” and “Did you get to try and make a corn dog with the frank yet?” It was time to buy some cornmeal and corn dog sticks (or chopsticks) and get down to business.

When I made these we couldn’t keep them coming fast enough.  It was impossible to enjoy your own corndog because everyone wanted to have a bite.  That day we perfected the batter and “corn-dogged” everything from bananas to steamed cauliflower.   That crunchy, salty, sweet corn tasting batter added the perfect taste to all things dipped in it and added a smile to everyone’s face.

 

TIP: I found it easiest to put the batter into a tall drinking glass and dipping the frankfurters that way.  Also, if you don’t have a fryer, or a pot deep enough to get the whole thing in the oil, you can cut them in half and make mini corn dogs!

  • 1 pack Field Roast Frankfurters
  • 1 1/4 cup white flour
  • 3/4 cup fine corn meal
  • 1 Tbsp vegan egg replacer or ground flax
  • 4 Tbsp sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 cup soy milk (additional soy milk to thin batter if needed)
  • Oil for frying (safflower, vegetable, corn, etc.)
  • 6 Corn dog sticks or chop sticks
  • flour for dusting

Heat fryer oil to 350F. Mix dry ingredients and add 1 cup of soy milk and mix until smooth. Add additional soy milk if needed until batter has a consistency of pancake batter. Insert sticks into Field Roast Frankfurter and roll the franks in flour (this helps the batter to stick). Brush off excess flour. Dip in batter, shake off excess batter, and gently lower into hot oil. Fry for 3 to 5 minutes until golden brown. Serve hot with a side of yellow mustard.

 

ENJOY!

Comments

  1. My son and I made these today and they were delicious. We are only vegetarian, not vegan, and we used one egg combined with enough milk to equal one cup of liquid. We cut each dog into quarters and had mini dogs. We also cut up one ear of corn and some jalapeno and added it to the leftover batter with a little extra flour. We fried that up and had delicious corn fritters. We fried okra and jalapenos in the batter, too. It’s not too sweet, even though the 4 T of sugar sounds like a lot. Thanks for sharing this great recipe and another great product.

  2. I am planning to make some homemade corn dogs soon. Curious about where you purchased the corn dog sticks though…

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