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🍽️ Vegan Corn Dogs with Fresh Coleslaw

726 kcal · 30 min · 4 servings

Vegan Corn Dogs with Fresh Coleslaw Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pointed cabbage thoroughly and shake it dry.
  2. 2. Remove the hard core and the thick leaf ribs.
  3. 3. Stack the cabbage leaves on top of each other and cut them into thin strips.
  4. 4. Put the cabbage strips into a bowl.
  5. 5. Stamp the cabbage for 1 to 2 minutes or knead it vigorously with your hands.
  6. 6. Wash the bell pepper and remove the core.
  7. 7. Cut the bell pepper into thin strips.
  8. 8. Wash the carrots, peel them, and remove the ends.
  9. 9. Wash the zucchini and remove the ends.
  10. 10. Put the carrots and the zucchini into a bowl.
  11. 11. Grate the vegetables coarsely.
  12. 12. Mix the grated carrots and zucchini with the pointed cabbage and the bell pepper strips.
  13. 13. Put the pepper spread and the soy yogurt into a small bowl.
  14. 14. Stir the two ingredients well together.
  15. 15. Add the dressing to the remaining vegetable ingredients.
  16. 16. Mix everything thoroughly.
  17. 17. Season the coleslaw with salt and pepper.
  18. 18. Put the corn snack chips into a bowl.
  19. 19. Crumble the chips into small pieces with your hands.
  20. 20. Add 200 grams of wheat flour, cornstarch, sugar, baking powder, and soy milk.
  21. 21. Stir the ingredients into a batter.
  22. 22. Skewer the vegan mini sausages onto wooden sticks.
  23. 23. Put the remaining flour on a plate.
  24. 24. Coat the sausages in the flour.
  25. 25. Then coat the floured sausages in the batter.
  26. 26. Heat oil in a pot on high heat.
  27. 27. Check the oil temperature by holding a wooden spoon handle in it.
  28. 28. The oil is ready when bubbles rise on the wood.
  29. 29. Fry the corn dogs in batches in the hot oil.
  30. 30. Fry them for about 3 to 4 minutes until golden brown.
  31. 31. Turn the corn dogs while frying.
  32. 32. Lift the finished corn dogs out with a slotted spoon or by the sticks.
  33. 33. Let the excess oil drip off on kitchen paper.
  34. 34. Plate the coleslaw and the corn dogs.
  35. 35. Serve the dish and enjoy your meal.

Nutrition per serving