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Vegan Corn Dog with Potato Wedges and Crunchy Slaw
Bianca Bassi
Who says vegan food is boring? Indulge in these perfectly crunchy vegan corn dogs paired with the perfect sides.
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Main Course, Snack
Cuisine
Global
Servings
1
Ingredients
For the Corn Dog
2
Vegan Bangers
10
g
Cake Flour
2
Skewers
For the Batter
30
g
Cake Flour
12
g
Treacle Sugar
5
g
Baking powder
1
g
Turmeric
60
ml
Soy Milk
For the Wedges
200
g
Potato
15
ml
Olive Oil
2 ½
g
Fine Pepper
For the Cole Slaw
30
g
Red Cabbage Shredded
30
g
White Cabbage Shredded
30
g
Carrots Julienne
10
ml
Olive Oil
1
g
Chives Chopped
7
ml
Lemon Juice
1
g
Garlic Chopped
½
g
Garam Masala
½
g
Turmeric
Instructions
For the Corn Dogs
Thread the skewer through the sausage 3 quarters of the way.
Dust skewered hot dogs with flour.
To make the batter, whisk all the ingredients together until smooth.
Dip the floured sausages in the batter & deep fry until golden & crisp.
For the Cole Slaw
Blend olive oil, lemon juice, garlic, cumin & salt together. Stir in chives.
Dress shredded vegetables & toss to coat.
Keyword
Potato, Vegan