- That's impressive.
That's the best one I've tried so far.
(upbeat music)
- All right guys, you know I have been
doing some taste test videos and
you also know that I have been on the hunt
for the perfect vegan corn dog.
So far, no luck.
(beep)
I would love to see their hot dog from
Field Roast with this batter.
(beep)
So, I am going to try
to make it myself today.
Today I wanted to try to make the
perfect, authentic, vegan version of a
Pogo that I grew up eating,
that I loved going to the fair, yes,
I grew up in a town small
enough to have a fair.
I would have these with my dad,
he always bought them as like, a fun snack
for us to have as little kids.
We would, you know, swirl
the ketchup and the mustard
on it and as an adult
sometimes I want those
nostalgic moments, and I know
you guys want too as well.
I think it's gonna be super simple,
we just have to make a couple swaps
to traditionally non-vegan ingredients
and call it a day.
So corn dogs or Pogo's,
that's what my dad always
had in the freezer when I was a kid.
It was a super popular,
like, after school snack
ans also like a birthday party,
like appetizer type thing
that whenever we had birthday parties was
always out there, like the
chips and the hamburgers
and that sort of thing.
I know that if you grew up
in the nineties, like I did
you're gonna know exactly what this is.
You're gonna have the flavor in your mind
and we are going to veg anize it.
If you're new here I'm
Candace, the Edgy Veg.
I make delicious vegan versions
of your favorite recipes.
If you like these recipes,
give it a big, huge thumbs up
and let me know in the
comments section down
below what other foods you
would like me to veg anize.
Let's start with the vegan
version of a hot dog,
there's a bunch of
different options out there
by a bunch of different brands.
My biggest tip for you is
to just pick your favorite.
These ones are my favorite.
They are the Field Roast Frankfurter.
These are my favorite
like, versions of a hotdog.
The key with these, guys,
no matter what brand it is
Is that some of them come
more dry and some of them
come with kind of an oily film.
You want to make sure that you pat them
completely dry so that the batter sticks.
For the skewering, all
you need is skewers.
They are already vegan
cause they're bamboo.
Instead of egg, we are
gonna use aqua faba,
my favorite egg replacer and we are going
to mix that with some soy milk.
love to fry and I love
to cook with soy milk,
instead of almond milk, or
any other kind of plant based milk,
because it has a high protein content
so it works very well with
the egg replacer to get that
really nice binding affect
and it's less likely to burn.
The rest of the ingredients
are more or less the same.
We have our corn meal,
I like to do 50/50 fine
ground and 50/50 traditional.
Normal AP Flour, baking
powder to help it fluff up
We've got some sugar
to get that nice crunch
and salt and pepper.
All right, the first thing I'm going to do
is mix the dry ingredients together.
So that is my all purpose
flour, my corn meal
my sugar, my pepper, my
salt and my baking powder.
Give that a good whisk.
You want all of your
ingredients to be combined.
All right now I'm going
to mix my wet ingredients
so we have our soy milk and our aqua faba
and just give that a good
whisk until they're combined.
(mixing sounds)
What I'm going to do now
is mix my wet ingredients
into my dry and then
I'm going to let it sit.
This is really key to getting
a nice, fluffy batter.
I like to do this first,
and then do everything else.
It's the key to getting
the best corn dogs ever.
So I'll mix these together,
then I'll heat my oil,
then I will prep my, my
skewers and my hot dogs.
(mixing wet into dry ingredients)
(lively music)
All right, so what you
want to do here is to get
a glass or a jar that is
taller than your dogs.
So, this one is pretty good.
Ideally, you know something
wider than this is better,
but I don't have like a beer pint glass
because I just don't keep them at home.
You just want to pour
the batter into the glass
very carefully.
(light music)
Going shockingly well.
All right, so I've
patted my veggie wieners,
what we're going to do
is just roll it into
a little bit of flour,
just like a light dusting.
This is going to help the batter stick,
and then, we're going into the batter.
Ready for this dip?
Oooooooo, yeah
And then if it doesn't go all the up
we can just, well, turn it around
give it a little twirly twirl
and then, we're going to
throw it into our oil.
Nope, yep
(sound of corn dog frying)
This is a lot easier if
you have a deep fryer
because you can really submerge it.
With ours we are just gonna, you know,
move it around, make sure
it's completely covered
and cook that, I would say,
for about two to four minutes,
depending on what you are using.
All right, so I'm just moving it around,
this is why a good narrow
one like this is good.
And then kind of just,
you know, the key is to
get it in there as quickly as possible.
All right, so if you look
at the first one that I made
the oil was definitely
way too hot, so we turn
that down a little bit, about like 350,
between 325 and 350 is best and then
I also noticed that if you
really, um, like let it linger
before you deep, like throw
it into, just what I'm trying
to say is throw it into
your oil with conviction,
or else you gonna end up
with a little, a little penis
(laughs) on your corn dog
or a little nose, I guess
to keep it PG.
If you are still just frying,
I like to just pour oil
over the top for easy and
even cooking because often
it's hard to turn these, when they are
still tiny little sticks
when they're not like a solid batter yet.
(lively music)
All right friends, Pogo time is here.
Let's jump on this Pogo stick.
So there's a couple of different
ways you can eat a Pogo.
Some people just like too, oooo, swirly.
Some people like to do the mustard swirl,
some people like to do the
ketchup swirl and the mustard swirl.
I'm gonna do the mustard
swirl and then dip
it into ketchup.
(lively music)
Mmmmmm, Oh my gosh this is so good.
This is everything I remember,
the batter is like so crunchy
and sweet on the outside
And it's nice and doughy on the inside.
This hot dog is the perfect hot dog.
It doesn't have any like,
weird Italian spices
or anything in it
to take away from the corn flavor.
Remember how we couldn't
find a good corn dog/Pogo's
for a taste test?
- Yes.
- I decided to make my own.
- These look legit.
(lively music)
(eating sounds)
(laughs)
- Are they good?
- Uh, yep, yeah, well fucking
done. That's impressive.
That's the best one I've tried so far.
- I mean, I mean I hope so.
- Mmmm. Mmmm.
- Because the other ones
(laughs) were not good.
- What was the wiener you used in this?
- This, so okay, remember
how we liked the wiener
in the Field Roast mini
dogs but we didn't like the
batter and we didn't like how
expensive and small they were?
- No.
- I found the same wiener
that they used in those.
But made a way better,
like carnival/fair batter.
- I'm so impressed by
the dough around it, too.
Ugh, you nailed it.
- Thanks, man, Cheers.
- Cheers
Okay Guys
- Okay, bye.
- If you're new here, bye,
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If you like this recipe,
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