Cooking with Kids: Home-Made Vegetarian Corn Dogs

February 26, 2011 By: Megabeth Category: Main Dishes, Snacks/Appetizers Print This Post Print This Post

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It’s cooking with the kids time here on Veggin’. I hunted down some kid friendly recipes that would be fun to make and taste good. I had the perfect chefs at my disposal: My seven-almost-eight year old twin cooking prodigies happened to be available to help me out with this adventure. Knowing that food and making a mess was involved they happily obliged on yet another crazy adventure with Auntie Megabeth. (And, a big shout-out to Nana for being the CAYG (“clean as you go”) Queen during this experiment.)

We first tackled vegetarian corn dogs. The best part of this recipe was putting the sticky, ooeygooey batter on the hot dogs. Sadly, the kids did a much better job of applying the batter onto to the hot dogs than I did.

Note for the adults: This recipe required a little more precise measuring to make sure that the puffing occurred like it was supposed to. So, it’s a great lesson in leveling teaspoons and measuring ingredients accurately. It’s also fun to break out the sifter and the hot dogs were really easy to cut (even with a dull knife) so knife skills can also be honed.

The corn dogs cooked up quickly so there was almost instant gratification after popping them into the oven. (If you have starving kids, that’s a plus.)

This recipe was declared “super yummy” by The Niece and “mmmmmmm” by The Nephew. So, I think that’s a success.

Vegetarian Corn Dogs
by Megabeth

1 cup fine cornmeal
1 cup whole wheat flour
2 tablespoons dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon mustard powder
1 cup skim milk
1 large egg, lightly beaten
2 teaspoons olive oil
5 vegetarian hotdogs

flour for dusting and water to wet hands

Line baking sheet with parchment paper.

Cut hot dogs in half.

In mixing bowl, sift cornmeal, flour,brown sugar, baking soda, salt and mustard powder.

Auntie Megabeth Bonus Lesson: Make sure you level off the teaspoons so that everything is precise when baking.

Make a well in the center.

In another bowl, whisk milk, egg and oil until combined.

Auntie Megabeth Bonus Lesson: when measuring ingredients, don’t do it over the same bowl as your other ingredients in case what you are measuring. It would be bad to mess up perfectly good ingredients if the oil comes out way too fast, right?

Pour wet ingredients into well and stir to combine into a sticky batter.

Now the fun part…

Dip hotdogs to give a light coating of flour. Wet hands and grab some of the batter and squish squish squish the batter around the hot dog. Make sure you coat all sides.

Place coated hot dog on baking sheet.

Once all hot dogs are done, place baking sheet in oven preheated to 375 for 15-20 minutes. Corn dogs will get all puffy. Serve with your favorite dipping sauce. Careful, they are super hot when they come out of the oven!



1 Comments to “Cooking with Kids: Home-Made Vegetarian Corn Dogs”


  1. Sorry kids… these sound good enough for me too!

    1

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