Nick and I became vegans for health. This recipe, however, is not at all healthy, but it sure is tasty and great for a special treat! I think that last time Nick and I fried something was at least two years ago. It’s always such a mess, the house smells weird afterwards, and it’s not healthy at all. But! We were feeling frisky and decided to go for it. I mean, go big or go home, am I right? These corn dogs are close to what I remember, only better. The batter is OUT OF THIS WORLD. It’s perfectly crisp and light. And the batter doesn’t break off when you bite into it! And Nickerbocker’s Rocket Bites? A little taste of heaven, my friends. Melty, stretchy, cheesy heaven. YUM.
Corn Dog & Nickerbocker’s Rocket Bites:
(adapted from Vegan Junk Food)
1 cup unsweetened almond milk
1 T apple cider vinegar
1 cup gluten free pancake/waffle mix (we used Wild Roots)
1/2 cup cornmeal
1 tsp seasoned salt
Vegan/gluten free hot dogs, cut in half (we used Lightlife Smart Dogs)
Vegan cheese, cut into cubes
Oil for frying
Preheat deep fryer according to directions or heat 4 inches of oil in a heavy pot to 375 degrees. In a measuring cup whisk almond milk and apple cider vinegar and set aside. In a medium bowl stir together gluten free mix, cornmeal and seasoned salt. Add almond milk-vinegar mixture and whisk well to combine. (you’re looking for a waffle batter consistency – you may need to add a bit more mix) Place a toothpick in the end of each hot dog half and coat with the prepared batter. Carefully place into hot oil and cook until golden brown. Repeat same process with cheese cubes. Place on a paper towel lined plate and sprinkle with sea salt.