I must admit that I have only ever seen corn dogs on television, so I have no idea if these corn dog balls are at all like the real thing! They do make a great treat though, and they’re perfect as a beer snack…
1 batch notmeatball mixture
For the batter-
2 tbsp tapioca flour
2 tbsp potato starch
1 tsp baking powder
1 tbsp apple cider vinegar
1 scant tsp mustard powder
250 ml soy milk
salt and pepper
Oil for deep frying
Mix all of the batter ingredients together and leave to rest for a few minutes.
Roll the basic mix into 24 balls.
Heat the oil in a deep fat fryer or saucepan, until a little drop of batter rises to the top sizzling.
Coat each ball in batter, and lower carefully into the oil. To stop them sticking on the bottom it’s best to hold them dipped just into the hot oil for a few seconds to allow a skin to start to form. Fry until crisp and starting to brown, just a few minutes each. You’ll need to do this in batches, they’ll stick together if the pan is overcrowded.
Serve with ketchup for dipping.