What is it about food on a stick? I’ll eat anything in this format. Love it!
Well, almost anything. I am vegetarian after all…so I don’t eat real corn dogs. And while I have enjoyed a veggie corn dog or two, I am not a fan of them either, mostly because it is just more over-processed food.
And I am sure it is impossible to actually have a healthy corn dog, but if there is one, this is it! Made with carrots and broccoli (whole foods!), these corn dogs are a great way to eat your veggies.
1. Combine all of the dry ingredients in a large mixing bowl and mix well.
2. Lightly whisk the egg and then whisk in the beer.
3. Add the liquid mixture to the dry, using the whisk to combine. Transfer the mixture to a tall glass, or as much will fit. It will be easier to dip the veggie “dogs” in to the batter this way.
4. Cut the carrots and broccoli stalk into 1/4″ slices.
5. Bring a small pot of water to a boil and then reduce it to a simmer. Add the carrot and broccoli slices to the water, cooking for about 2 minutes. It just depends on how tender you want these “corndogs.” I like them a little crunchy, personally. Also, you could add a tablespoon of salt to the boiling water for extra flavor.
6. Transfer the slices to a colander and let them dry.
7. Slide the veggies onto a skewer, alternating between the carrots and the broccoli. I want these to have a veggie dog shape so, you can trim them up so they are cylindrical.
8. Bring the corn oil up to 375 degrees F. Dip the “dogs” into the batter, removing any excess and then transfer them to the hot oil. Let them fry until golden brown, then place them on a drying rack.
Enjoy and Happy Super Bowl!
Hi, I’m Jerry James Stone and welcome to my food blog.
My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.
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