Vegan Corn Dogs/Onion Rings

One recipe makes 6 corn dogs, we usually eat 2 each! Which means you might want to double the recipe! If you want to use the same batter for onion rings, just keep making more batter! You are going to be in a deep frying frenzy anyway, so batter up!

6 - Vegan hot dogs (we use Tofurky brand)

6 - skewers (we cut the skewers in half)

1/2 c yellow cornmeal

1/2 c unbleached flour

1 t dry mustard powder (found in spice section)

1 egg substitute (Ener-G egg replacer 1-1/2 t Ener-G to 2 T warm water)

1 T Vegan cane sugar

1 t baking powder

1/2 c soy, almond OR rice milk (add more milk if batter gets thick)

1 T melted Vegan shortening

In a bowl, mix cornmeal, flour, sugar, mustard powder and baking powder. In another bowl combine soy milk, egg replacer and shortening. Add to dry ingredients and mix until smooth. Pour batter into a tall glass. Skewer dogs and dip them into batter, swirl dogs as you come up out of the batter to make sure they are well coated. Deep fry using a med/high heat oil, (we use canola) to about 350 F, for about 2 min. or until golden brown. If you do not have a fryer, you can use a frying pan, but you will have to turn your dogs using a pair of metal tongs. Drain very hot corn dogs on paper towels. Squirt on some yellow mustard (we use Annie's brand) and relive your youth!

*If using this batter for onion rings, buy a large sweet onion like a Vidalia. Slice onion into 1/2 inch rings and separate. The bigger the rings the better! Dip rings in batter to coat, shake off excess and carefully drop into hot oil. Flip after a couple of minutes until both sides are golden brown. Drain very hot onion rings on paper towels. Serve immediately!