Vegan Corn Dogs

I was SO excited to make these!  I love corn dogs, but stay away from hot dogs, so these are perfect!  The Beyond Sausage Italian Sausage would be amazing, too, just like the original, but they were all out at the store.  Still, these are terrific!  Especially with Jalapeño Mustard!  It takes a while to get the hang of them, so don’t be discouraged if your first 1 or 2 come undone a bit.  You’ll be a pro in no time!

INGREDIENTS

I enjoyed these vegan corn dogs with jalapeño mustard, a “mock-scow mule,” and curly fries with ranch dressing.

1 package Beyond Sausage® Brat Original (4 total)
Wooden skewers or corn dog sticks
Canola oil, for frying
 
For the Vegan Corn Dog Batter:

1 1/2  cups flour
1 cup fine cornmeal
2 Tbsp sour cream (plant-based options available)
4 Tbsp sugar
1 Tbsp baking powder
1 cup milk (plant-based milk)

DIRECTIONS

• Mix all dry ingredients then add sour cream. Gradually add milk until you get a smooth batter. If the batter is too runny, add a little more flour to thicken up. If the batter is too thick, add a little more milk to thin out.

• Stick wooden skewer directly into one end of the Beyond Sausage® Brat Original. Slide skewer in until it is about 1 inch from the end. Do not slide completely through. Repeat with the other Beyond Sausages. Freeze in freezer for 30-45 minutes. This will help the sausages stick to the skewer.

• Once hardened, pour batter into a tall glass (wide and tall enough to completely submerge sausage.

• Heat a dutch oven with 4-5 inches of canola oil. Heat to 360 degrees F.

• Dip and completely submerge the Beyond Sausage into the batter. Once submerged, remove and immediately (and carefully) place the batter-covered Beyond Sausage into the hot oil. Use a stainless steel spider or strainer to gently move around corn dog. Cook in oil for 1-2 minutes while carefully rotating it around to ensure all sides are golden brown. Cook until all sides are a dark golden brown. Remove and place on a wire rack. Repeat.