Hangry Potato Recipes Vegan Corn Dog with Potato Wedges and Crunchy Slaw

Vegan Corn Dog with Potato Wedges and Crunchy Slaw

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

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.

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

Vegan Corn Dog with Potato Wedges & Crunchy Slaw

This Vegan Corn Dog with Potato Wedges and Crunchy Slaw is the perfect balance of all things good and tasty.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: Global
Keyword: Coleslaw, Potatoes
Servings: 1
Author: Nato Zondagh

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

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 togther 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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