diy corn dog party!


Recently I made corndogs for the first time. It was easy and took about 1/2 hour to make them, then 15 minutes to make them all the same crunchiness in the oven at then end. But you can totally skip that last part if you want.

I don’t post many recipes, only really easy & great ones, so I realized that I should write about this – since it is delicious, really easy, and so easy to modify if you want it to be vegan, gluten free, egg free, or whatever you want (except corn free).

I got the idea to make my own dang corndogs from a vegan cooking blog on youtube (the vegan zombie, it’s a good video, you should watch it), and I easily modified it for my diet (no 1/2 block of tofu for me – too much processed soy for my body to handle), and you can do the same kind of thing for yourself. My sweetheart told me it was the best corn dog he’s ever had, and I have to agree!

Earlier today I sent this recipe to a gluten free friend since it would be very easy to do without gluten. I know that modifying recipes to suit food troubles can often be hard, but this one is totally flexible. If you need to be without gluten, just use some gf flour instead of the wheat flour. It will work. And you can use tofu or eggs or egg replacer. I found recipes on youtube using all of these and they all looked really good.

Eating corndogs makes me feel like I’m in Santa Cruz California (my hometown) at the Boardwalk, or the saturn cafe (a cute vegetarian diner), or the county fair, or at the rose festival in Portland Oregon, or on someones lawn or any part of my youth – which I spent eating thousands of corndogs.

Here is the recipe for The Dogs.

1 c flour
2/3 cup cornmeal
2 T sugar
1 1/2 t baking powder
1/2 t baking soda
1 t salt
Pepper and salt (1t each?)
Onion and garlic powder (1/2 t-ish each)

Mix the wet ingredients in a separate bowl… then add to to the dry ones. You know, like baking.

1 1/4 c almond milk (or whatever kind you like, seriously)
1 T agave (you could use honey or maple syrup or sugar instead)
2 eggs (or 2 eggs worth of egg replacer [I like ener-G brand] or 1/2 block smushed up silken tofu)

After you make the batter put it in the fridge for 10 min, then put it in a tall pint type cup/jar so you can dip yr dogs!

While your batter is in the fridge you can prep everything else… like the actual dog part.

You can use whatever you want. How about smart dogs? Field roast sausages? Quorn? Tofurkey? Yves? You name it, it will be AWESOME! You could use turkey dogs (that’s what I did) or beef or pork, or whatever variety you favor. Or how about broccoli? That might work but I dunno so tell me if you try it please.

Blot your dogs with a papertowel or cloth napkin or whatever so they’re dry!

Get some bamboo skewers. Cut off the points so your friends don’t stab themselves in the mouth! I cut mine in 1/2 after I cut off the points, but if you can do whatever you want. (u can totally use regular scissors!)

Cut your dogs in 1/2 if you use a small pan like me (I got some cute little corndogs). Just use whatever pan you have! Jam the skewers in one end of the dogs! Tada! The vegan zombie used cornstarch to get the batter to stick to the dogs. I tried some with and some without. You don’t need it if your batter is thick enough! But you could dust them with the cornstarch if you want. No biggie.

SO, get your cold batter out of the fridge and put it in the tall cup. Then dip your dogs right before you are ready to fry them. Like 5 seconds before and move them one at a time from the batter into the preheated oil.

Preheat whatever kind of oil you like for maybe 2 minutes. Use a less flavory oil than olive. I used canola with a splash of olive oil in it, but there are better-for-you oils if you have them.

I used a saucepan with maybe 2 cups of oil in it, had to tilt the pan a little – so I probably should have used more oil than that (I have a gas stove so tilting was fine, but don’t spill your oil!!! It can catch on fire!! It’s oil!!!! Scary!!), and please dear use an ovenmitt for the handle, it gets hot.

Turn the dog quickly to get the whole thing cooked/set up. Then keep turning them in the oil until they are golden! Put it on a cookie sheet or plate with some paper towel to absorb some of the oil. It might be fried but you don’t need to eat all of the oil if you don’t want!

Also I used 1 zucchini to also make 8 zucdogs! In retrospect I would have cut the zuc in 4ths longways, then all in 1/2 to make thinner pieces for quicker cooking. And u would have had more of them which is fun too.

After I fried each dog, I put it on a baking pan. Then when I was done I put them all in the oven (250 degrees) for like 15 min, all of the dogs were then the same temp/crunchyness, this would be good for more fun group munching (the zuc cooked more then so it was good) and the batter nearest the skewers on the dogs cooked during this more (since it was hard to get the base in enough oil (i didn’t use as much oil as i could have, trying to conserve and all that).

Since I am antisocial I froze my leftover corn dogs, so I can eat them whenever I want! I am so happy. I love corn dogs.

Have fun cooking up summery fun!