Vegan Carrot Corn Dogs with Clementine Tamarind Dip

Working at Disney, I was always intrigued by the popularity of Corn Dogs. It was verging on Cult Status. Everywhere you looked, you were confronted by sticks held aloft, speared with what can only be described as a mustard laden, golden, phallic bulb. If you were lucy enough to view one half eaten, you were presented with its flesh pink, pate like interior, circumference by a golden crispy shell.


Sure, the idea is fantastic, but as someone who doesn’t enjoy meat, the inside was such a turn off.


But add veg into the mix. Veg in a golden, crisp shell, laden with all the sauce… yes, that is euphoric.


And so, the carrot corn dog was born. You can stay true to the phallic nature of this snack by using orange carrots, but I prefer purple heritage carrots, as they are further removed from the idea that I am eating genitalia….

Ingredients:


4 Heritage Carrots, Large

2 tbsp Olive Oil

1 tbsp Plain Flour

200ml Aquafaba

50g Cornflakes

100g Panko Breadcrumbs

1 tbsp Paprika

¼ tsp Mustard Powder

Spray Oil

4 tbsp Vegan Mayo


Clementine Tamarind Dip


4 Dates, pitted

3 tbsp Tamarind Paste

100 ml Clementine Juice

2 tsp Brown Sugar

Salt to taste

Method:


1. Preheat oven 180C. Mix the Carrots with the olive oil in some foil, wrap up and roast for 30-40 minutes or until tender. Remove and allow to cool.

2. Crumble the cornflakes with your fingers and mix through the breadcrumbs along with the mustard and paprika with a small pinch of salt. Spread out on a flat tray,

3. Add the aquafaba to a small pan and reduce by half. Mix the carrots with the flour and shake off the excess.

4. Dip the carrots in the reduced aquafaba then roll into the cornflake breadcrumb mixture. Dip back into the aquafaba then the breadcrumbs to give a bice thick coating.

5. Spray with oil and bake in the oven for 15-20 minutes or until crisp.

6. Meanwhile, make the dip. Bring the clementine juice to the boil in a small pan. Roughly chop the dates and add to the pan. Turn off the heat, cover with a lid and allow to soften for 10minutes.

7. Tip into a blender with the remaining dip ingredients and blend until smooth.

8. Once the carrots are cooked, skewer, Drizzle with the mayo, and dip dip dip.