Mini Corn Dogs
 
Prep time
Cook time
Total time
 
Enjoy mini corn dogs guilt free! Made of marinated baby carrots and a cornbread coating, then baked to golden perfection. Vegan, oil-free.
Author:
Recipe type: Snack
Cuisine: American
Serves: 24 corn dogs
Ingredients
  • ~24 baby carrots
  • Marinade:
  • ¼ cup reduced-sodium tamari
  • ¼ cup water
  • 1 T. rice vinegar
  • ½ T. apple cider vinegar
  • ½ t. liquid smoke
  • 1 clove garlic, minced
  • ¼ t. smoked paprika
  • ¼ t. black pepper
  • ⅛ t. onion powder
  • Cornbread Coating:
  • ½ cup nondairy milk, unsweetened
  • ½ t. vinegar (white or apple cider)
  • ½ cup cornmeal
  • 2 T. all-purpose or whole wheat flour
  • ½ T. maple syrup
  • ¼ t. baking soda
  • ¼ + ⅛ t. salt
  • Black pepper
  • ¼ t. paprika
  • ½ t. hot sauce
Instructions
  1. Boil carrots in a pot of water for 8-10 mins until fork tender.
  2. While carrots are boiling, whisk together marinade ingredients and transfer to a large plastic bag. Add carrots and place in fridge to marinate overnight to 24 hrs.
  3. When ready to make corn dogs, preheat oven to 375 degrees F and line a baking sheet with parchment paper. Mix together milk and vinegar and allow to sit a few mins (this will be your buttermilk). Now combine cornbread dry ingredients in a medium measuring cup: cornmeal, flour, baking soda, salt, pepper, and paprika.
  4. In the cup containing the milk and vinegar, add the maple syrup and hot sauce and whisk.
  5. Stir the wet ingredients into the dry until no clumps remain, and pour into a cup for easier dipping.
  6. Remove carrots from the marinade bag and place them on a paper towel. Pat them dry and insert a toothpick into the smaller end of each one until about one inch of the toothpick sticks out.
  7. Pick up each carrot by the toothpick and dip it up to the toothpick into the batter until no carrot shows. Scrape the underneath of the carrot on the edge of the cup to remove excess batter, then place on the baking sheet.
  8. When all carrots have been coated in batter, bake for 10-12 mins, testing one at 10 mins to see if the batter is completely cooked.
  9. Allow to cool about 5 mins, then serve with ketchup and mustard.
Notes
Because these corn dogs contain water, they are the most crisp when served right out of the oven. I recommend reheating in the oven if necessary.

This recipe also works with normal carrots if you prefer regular-sized corn dogs. You might want to double the batter recipe for ease of coating though!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/07/25/mini-corn-dogs/