- 6 - 8 peeled carrots, cut in half.
- 1/4 cup coconut aminos
- 1 table spoon maple syrup
- 1 teaspoon of the following: garlic powder, salt, mustard powder, smoked paprika, turmeric
- 3 teaspoons liquid smoke
- tablespoon grape seed oil
- 2 tablespoons water
- 1 to 1 1/2 cups dairy free milk
- 2 flax eggs
- 1/3 cup pickle juice
- 3 tablespoons dijon or regular mustard
- 1 1/4 cup all purpose flour
- 1 cup corn meal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- Boil peeled carrots until they are soft enough to pierce with a fork, but be careful not to overcook them.
- Remove from water and cool.
- Mix the rest of the ingredIents in a large zip lock bag, then add the cooled carrots.
- Let the carrot marinate in the refrigerator for at least 8 hours. I normally prepare the carrots in the morning and they are ready by dinner. The longer they marinate, the more flavorful they will be.
- Mix the wet ingredients together in a small bowl starting with one cup of milk.
- Whisk dry ingredients together in a larger bowl.
- Add wet ingredients into the dry and mix well. If the mixture seems too thick, then add a little more milk. You the batter to be thick, but thin enough to easily dip the carrots into.
- Once the batter is all mixed up, pour some into a mason jar, tall glass, or pyrex measuring cup. This makes dipping the carrots easier than if you try dipping them in the bowl.
- Remove carrots from marinade and poke a popsicle stick into the fattest end of the carrot. It helps if you first piece the end with a sharp knife.
- In a medium sauce pan, deep skillet, or deep frier, heat enough oil to fully cover the corn dogs. I suggest frying with grape seed oil or peanut oil.
- Once the oil is nice and hot, reduce the temp to medium/low.
- Dip carrots in batter making sure they are completely covered. I dip each one right before it goes into the oil.
- Add 1 to 2 corn dogs to the oil at a time. If you do more than one at a time they may stick together depending on the size of your pot or pan.
- Fry each corn dog for a few minutes, using tongs to grasp the popsicle stick so you can turn them several times until they begin to get golden brown all over (unless you are using a deep frier with a basket, in which case just fry until they are golden brown). Then place finished corn dogs on a cooling rack while you finish frying the rest.
I normally have some batter left over. I like to use the leftovers to make a batch of onion rings. Just slice a large yellow onion and dip rings in remaining batter. Fry in the already hot corn dog oil until golden brown.