Vegan Corndogs

Prepare the Corndog Batter: Heat 6 inches of oil in a Dutch oven to 360-375°F.

Skewer each “hotdog” about three-fourths of the way through, trimming end of skewers if needed.

Divide mixture into 1/3 cup portions. Take each portion, and roll into a ball and then into an elongated “hotdog” shape. Roll each “hotdog” in piece of parchment paper and then in a piece of aluminum foil. Twist ends to seal. 

In a large pot with a steamer basket, add just enough water to reach the bottom of basket (about 1 1/2 to 2 cups) and bring to a boil over medium. Add wrapped “hotdogs” to basket; cover, and steam 30 minutes. Turn off heat, uncover, and allow to cool in the pot. Once cool, unwrap and chill until ready to use.

Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Gently stir in plant milk until smooth. Pour batter into a tall drinking glass (deep enough to cover the “hotdog”). Dip “hotdogs” in batter, using a spoon to help coat, if needed. Quickly transfer to hot oil. Fry until outside of corndogs are golden brown, 8 to 10 minutes. Drain on paper towels, and let cool about 5 minutes before eating. Serve with ketchup and mustard.