Most foods are better on a stick. Corn dogs are one of life’s guilty pleasures. Nestled atop a stick, a Field Roast Frankfurter wrapped in a sweet cornmeal batter and fried to golden perfection will cause a rush of county fair and childhood memories. Cut the Frankfurters in half before dipping in the batter and frying to make mini corn dogs perfect to snack on while watching the Big Game.
1 package Field Roast Frankfurters
1 1/4 cup Flour
3/4 cup Fine cornmeal
1 TBS Vegan egg replacer or ground flax
4 TBS Sugar
1 tsp Salt
1 tsp Baking powder
1 cup Soy milk (plus additional soy milk to thin batter if needed)
Oil, for frying
6 Corn dog sticks or chop sticks
Flour, for dusting
Yellow mustard, for serving
Heat fryer oil to 350°F.
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 in flour. Brush off excess flour.
Dip in batter, shake off excess batter, and gently lower into hot oil. Fry for 3-5 minutes until golden brown.
Serve hot with a side of yellow mustard.