Carrot Corn Dogs With Kale Chips. Forget the corn dogs of your childhood, these delectable vegetarian versions will have you going back for more.
6-8 carrots, peeled
16-20 bamboo skewers
½ cup cornmeal
½ cup plain flour
¼ cup rice flour
2 tbsp baking powder
½ tsp baking soda
1 tsp sweet smoked paprika
1 tsp onion powder
2 tbsp honey
1 egg, beaten
½ cup milk
1 tsp apple cider vinegar
1 litre (4 cups) canola oil
1 head of kale, washed thoroughly
2 tbsp olive oil
Fresh Corn Salsa
2 spring onions, finely
1 cob corn grilled, kernels removed, roughly chopped
250g cherry tomatoes, chopped
1 red capsicum, seeds removed, finely diced
1 green chilli, seeds removed, chopped (optional)
1 tsp lemon juice
1 tsp olive oil
Preheat oven to 200°C. Line a roasting tray with baking paper. Cut carrots into pieces all 10cm long. Place them on the roasting pan, season with salt and freshly ground black pepper. Cook in oven for 12-15 minutes. The carrots should be just soft, yet still firm to the bite. Set aside to let them cool. Insert bamboo skewers into the end of each carrot.
Mix the cornmeal with the flour, rice flour, baking powder, baking soda, paprika and onion powder. Season to taste. Make a well in the centre of the dry ingredients add the honey, egg, milk and apple cider vinegar. Whisk until well mixed. Cover and place in fridge for about 10-15 minutes to chill.
Spoon the batter into tall large glass, to allow the carrots to be easily coated in batter. Pour oil into a deep saucepan. Heat oil to about 190°C. Dip the carrots into the batter, one at a time, allow excess of batter to drip away. Slowly drop battered carrot into the hot oil.
Fry 3 carrots at a time to get even cooking and browning. Cook for 3-4 minutes until golden brown and the batter has bubbled on the outside. Keep them warm in the oven until ready to serve. Serve with kale chips and fresh corn salsa.
To make the kale chips, preheat oven to 150°C. Remove the ribs from the kale and cut into 3-4cm strips. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.
To make the fresh corn salsa, mix all the ingredients in a small bowl. Season to taste and serve as a dipping sauce alongside the corn dogs