soy corn dogs

It is not every day that I feel like having corn dog and onion rings, so, when the craving hits, say once in 4 to 6 months, we indulge:) Besides, we received a deep fat fryer as gift about four years ago and have hardly used it a dozen times so far, so, any excuse to use it this year is welcome.

Some light el Salvadorian Caguama™ cerveza with a dash of lime, a setting sun, and a cheery backyard made these hot-off-the-stove corn dogs and onion rings seem like an exotic vacation for me!

Simple pleasures... Life if full of them.

Ingredients:
canola oil for frying
8 soy or veggie hot dogs
skewers to hold the corn dog
onion sliced and separated into rings
for the batter:
1 cup fine cornmeal
1 cup all-purpose flour
1½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 tsp cayenne pepper
1 (8.5-ounce) can cream-style corn
2 Tbsp finely minced onion
1 Tbsp finely minced jalapeño
1½ cups buttermilk
4 Tbsp cornstarch, for dredging

Preparation

heat the required amount of oil to 375°F for frying in a deep fat fryer or a convenient pan

run the cream-style corn through a blender briefly, then combine all the wet ingredients in a bowl; add in the dry ingredients and mix just well enough to form a batter, no lumps

insert skewer through the soy or veggie dog, dredge it with corn starch, dip in the batter to coat well, and deep fry till crisp on the outside; dredge the onion rings, batter coat and deep fry them as well

The main attraction to these soy/veggie corn dogs is the batter. It is unlike any other batter I use for making Indian fried snacks. It has a crisp outside from the cornmeal and soft thick fluffy layer of savory batter surrounding the rather plain and simple dogs.