Gluten-free Veggie Pogos (corn dogs)

I was reading a magazine recently and saw a picture of a corn dog. It's been more than 30 years since I've eaten one but I had to try to make them.

They won't look perfect but they'll taste great!

 

HOT DOG

Here's a good, easy hot dog recipe from Bhavna's Kitchen. 

Ingredients

• 1 sweet potato
• 1 beet
• 1 carrot
• 1 cup onion, chopped
• handful of chopped coriander 
• 1 tsp gluten-free tamari
• 1 clove garlic 
• Mustard seeds, garlic, paprika to taste
• Salt to taste
• 1 cup of sorghum flour

 

Directions 

1. Steam the vegetables for 15 minutes
2. Blend steamed vegetables in a food processor with onion, garlic, tamari, salt, chopped coriander and seasoning. The consistency should be paste-like.
3. Blend in the flour until it becomes like dough.
4. Put oil on your hands and form 8 hot dogs 
5. Carefully lay the hot dogs in a steamer for 15-20 minutes.

 

CORN DOG COATING

I used this recipe from Food Coma Blog as my inspiration for the coating but I did not deep fry or bother putting them on sticks. 
 

 

Ingredients

• 1 cup gluten-free pancake mix (you can make your own or use a store-bought mix) 
• 1/4 cup organic gluten-free cornmeal 
• 1 organic egg
• 1/2 cup plus 2 tablespoons water
• vegetarian hot dogs (see recipe above) 

Directions

1. Preheat the oven to 350 F.
2. In a bowl, combine the pancake mix, cornmeal, egg and water. 
3. Dip the hot dogs in the batter, making sure they are fully covered. 
4. Grease a baking tray with olive oil. Place batter-dipped hot dogs on the tray and bake for 15 minutes.
5. Place a small amount of olive oil in a cast-iron pan to crisp up the corn dogs and tie in the flavours. This step is key.
6. Serve with mustard. Yum!