Name: Vegan Corn Dog with Potato Wedges & Crunchy Slaw
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Vegan Bangers; 10 g Cake Flour; 2 Skewers; 30 g Cake Flour; 30 g Corn Flour; 12 g Treacle Sugar; 5 g Baking powder; 1 g Tumeric; 60 ml Soy Milk; 200 g Potato; 15 ml Olive Oil; 2.5 g Fine Pepper; 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); 0.25 g Garam Masala; 0.25 g Tumeric

Looking for a snack, appetizer, or perhaps a whole meal? Look no further. This Vegan Corn Dog with Potato Wedges and Crunchy Slaw is the perfect balance of all things good and tasty.

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These vegan corn dogs are so quick and simple to make. You’ll only be busy for a total of 15 minutes before you have a delicious meal waiting. Grab your favourite brand of vegan sausages/bangers and get going. For the batter, you just need to mix all the ingredients together. Remember to dredge the corn dogs in flour before you dip them in the batter. This will help the batter to better cling to the sausage/banger.

We know that corn dogs aren’t really the healthiest option out there, but that’s where the sides come in to save the day! The star of this meal is definitely the coleslaw. It brings that much-needed freshness and crispness between the starch of the corn dogs and potato wedges. Flavours of chives and garlic mixed with lemon juice bringing the freshness, and turmeric and garam masala bringing a richness to the dish.

CHEF’S TIP FOR VEGAN CORN DOGS

Try cutting your sausages/bangers into halves before threading the skewer through it for more comfortable, bite-size corn dogs.

Vegan Corn Dog with Potato Wedges & Crunchy Slaw

Nato Zondagh

Vegan Corn Dog with Potato Wedges & Crunchy Slaw

5 from 2 votes

This Vegan Corn Dog with Potato Wedges and Crunchy Slaw is the perfect balance of all things good and tasty.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 1

Course: Appetizer, Lunch, Side Dish, Snack

Cuisine: Global

Ingredients Method

Ingredients

For the Corn Dog

2 Vegan Bangers
10 g Cake Flour
2 Skewers

For the Batter

30 g Cake Flour
30 g Corn Flour
12 g Treacle Sugar
5 g Baking powder
1 g Tumeric
60 ml Soy Milk

For the Wedges

200 g Potato
15 ml Olive Oil
2.5 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
0.25 g Garam Masala
0.25 g Tumeric

Method

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 togther until smooth.
Dip the floured sausages in the batter & deep fry until golden & crisp.