United States
Veg corn dog
Mozzarella wrapped in spiced potato, dipped in cornmeal batter and fried. The fair favourite, made veg.
50 minTime
10 gProtein each
mildSpice
A corn dog without the dog3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original379kcalsame
10 gproteinsame
3 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Season the mashed potato with pepper, chaat masala and half the salt. Wrap a handful round each mozzarella stick, push in a wooden skewer and roll smooth.
- 2Chill the logs for 15 minutes.
- 3Whisk maida, cornmeal, sugar, baking powder and the rest of the salt, then whisk in the milk to a thick batter. Pour into a tall glass.
- 4Heat oil to 175 C in a deep kadai. Dip each log into the batter, twist to coat, and lower into the oil.
- 5Fry, turning, until deep golden all over, then drain on paper.
- 6Serve hot with ketchup and mustard.
Serve it like this
Stand them in a tall glass or lay them on paper with zigzags of ketchup and mustard on top.
