Vegan Corn Dog with Potato Wedges and Crunchy Slaw

Even though the corn dog originated in America, many countries and cultures have made this popular snack their own. And this vegan version is definitely one that should stick around!

The great thing about these crowd favourites is that they are so quick and simple to make – you only need 15 minutes! So, grab your favourite brand of vegan sausages/bangers and get going. 

What’s a corn dog without batter?

For the batter, you will be needing the following:

• Cake flour
• Treacle sugar
• Baking powder
• Turmeric
• Soy milk

Once all your ingredients are mixed together, it’s time to dip the sausages/bangers. Remember to dredge the corn dogs in flour before dipping them in the batter. This will help that the batter clings to the surface of the sausage/banger better.

Chef’s tip

If you want more comfortable, bite-size corn dogs, try cutting the sausages/bangers in half before threading the skewers through.

Simple yet delicious sides

These sides are so easily enjoyable that you’ll want them every day. The coleslaw breaks the heaviness of the corn dogs and potatoes with its fresh and crisp flavours. Flavours of chives and garlic mixed with lemon bring that freshness, whilst the turmeric and garam masala brings richness to the dish.

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Vegan Corn Dog with Potato Wedges and Crunchy Slaw

Who says vegan food is boring? Indulge in these perfectly crunchy vegan corn dogs paired with the perfect sides.

Course Main Course, Snack

Cuisine Global

Keyword Potato, Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Bianca Bassi

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.

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