Dairy-Free Mini Corn Dogs

Instructions

1. 1In a medium bowl, whisk together the 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.
2. 2In a separate small bowl, whisk together the 1 cup dairy-free milk and 1 egg until smooth.
3. 3Pour the wet ingredients from the small bowl into the dry ingredients in the medium bowl. Mix with a whisk or spoon until just combined. Be careful not to overmix; a few small lumps are okay.
4. 4Pour the batter into a tall glass or jar. This will make dipping the hot dogs easier.
5. 5Pour the 2 cups of vegetable oil into a deep, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
6. 6While the oil is heating, pat the 16 mini hot dogs completely dry with paper towels. This helps the batter stick and prevents oil splattering. Then, insert a skewer into the end of each mini hot dog.
7. 7Dip each prepared hot dog into the batter in the tall glass, twisting it to ensure it is fully coated. Let any excess batter drip off for a moment.
8. 8Carefully lower 3-4 battered hot dogs at a time into the hot oil. Do not overcrowd the pot, as this can lower the oil temperature. Fry for 2-3 minutes, or until the batter is golden brown and crispy.
9. 9Using a slotted spoon, carefully remove the cooked corn dogs from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
10. 10Serve the dairy-free mini corn dogs immediately with your favorite dipping sauces.

Substitutions

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