Veggie Corn Dogs with Dip

Ingredients for 4 servings:

• 1 broccoli
• 2 carrots
• 2 eggs
• 120 ml buttermilk, possibly more
• 2 tbsp oil
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cayenne pepper
• 130 g corn flour
• 130 g wheat flour
• ½ pack of baking powder
• 1 liter vegetable oil for frying
• wooden skewers
• 4 tbsp mayonnaise
• 2 tsp lemon juice
• ½ tsp sweet paprika powder
• 1 tsp mustard, hot, medium hot is also ok
• n. B. sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegetarian hot dogs with broccoli & carrots

Instead of hot dog sausages, we’re using broccoli stalks and carrots. First, remove the broccoli florets. You can use them to make a delicious soup, boil them as a vegetable, or freeze them. Peel the stalks, like the carrots, and then slice them into 2-3 mm thick slices. Thread them alternately onto the skewers. If you prefer softer vegetables rather than a bite, pre-boil the slices in lightly salted water for 3-4 minutes. Next, make the corn dog batter: Whisk together eggs, buttermilk, oil, salt, pepper, and cayenne pepper until well blended. Then add the cornmeal, wheat flour, and baking powder. It’s easier to coat the corn dogs with the batter if you fill it into a tall glass. Simply dip the skewers vertically into the batter and spread the batter evenly. Then they’re immediately placed in the hot oil and held on the skewer, as they would otherwise just float on the surface. After frying, be sure to drain them thoroughly on kitchen paper. The dip is very simple: simply mix all the ingredients together. The dip is slightly acidic, as it goes well with the vegetables. However, if the dip is too acidic for you, add a little more sugar.