Mini Beer Battered Veggie Corn Dogs

Recipe by: Jerry James Stone | Written February 2, 2013

What is it about food on a stick? I’ll eat anything in this format. Love it! And while I have enjoyed a veggie corn dog or two, I am not really a fan of them, mostly because it’s just more over-processed crap. I am sure it’s impossible to have a healthy corn dog, but if there is one, these mini beer-battered dogs are it, made with carrots and broccoli (whole foods!).

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Ingredients

1 cup flour
⅔ cup cornmeal
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup beer, Bison Organic IPA
2 large carrots
4 large broccoli stalks
Corn oil, for frying

Total Time:

20 minutes

PREP
15 minutes
INACTIVE
COOK
5 minutes
Servings:
10 mini corndogs 
Recipe Type:
 
Diet:
Vegetarian
  1. Combine 1 cup flour, 2/3 cup corn meal, 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda in a large mixing bowl and mix well.

     
  2. Lightly whisk 1 egg and then whisk in 1 cup beer.

     
  3. Add the liquid mixture to the dry, using the whisk to combine. Transfer the mixture to a tall glass, or as much will fit. It will be easier to dip the veggie "dogs" in to the batter this way.

     
  4. Cut 2 carrots and 4 broccoli stalks into 1/4" slices.

     
  5. Bring a small pot of water to a boil and then reduce it to a simmer. Add the carrot and broccoli slices to the water, cooking for about 2 minutes. It just depends on how tender you want these "corndogs." I like them a little crunchy, personally. Also, you could add a tablespoon of salt to the boiling water for extra flavor.

     
  6. Transfer the slices to a colander and let them dry.

     
  7. Slide the veggies onto a skewer, alternating between the carrots and the broccoli. I want these to have a veggie dog shape so, you can trim them up so they are cylindrical.

     
  8. Bring enough corn oil for fryng up to 375 degrees F. Dip the "dogs" into the batter, removing any excess and then transfer them to the hot oil. Let them fry until golden brown, then place them on a drying rack.

     
  9. Enjoy and Happy Super Bowl!

     
  10.  

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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