Summer is for BBQs and parties. Surprise your friends with unusual vegan junk food platter they won’t be able to resist.
INGREDIENTS:
- 800g frozen crinkle-cut fries
- 6 vegan hot dogs
- plain flour, for dusting
- canola oil, for deep-frying
- sea salt
- hot sauce and/or tomato ketchup,to serve
Batter:
- 150g plain flour
- 2 Tbsp aquafaba
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp sea salt
- 250ml soy milk
Honey–mustard sauce:
- 65g vegan mayonnaise
- 21⁄2 Tbsp Dijonor American mustard
- 11⁄2 Tbsp vegan honeyor rice malt syrup
- dash of vinegar, sea salt andchilli powder, to taste
METHOD:
- Defrost the chips to fridge temperature. Ensure the hot dogs are room temperature. Slide the hot dogs onto bamboo skewers and dust them in flour.
- Cut the chips into 2 cm long chunks.
- Heat the canola oil in a large saucepan.
- Mix the batter ingredients except the soy milk in a tall glass. Slowly whisk in the milk, stopping when you reach a thick batter.
- Dip each skewered dog into the batter and swirl to completely coat. Transfer to the bowl with the chips and use your hands to press the chips into the batter.
- Using the skewers as handles, place the hot dogs into the hot oil. Fry the hot dogs for 5–6 minutes, until golden on all sides.
- Combine the honey–mustard sauce ingredients.
- Place the hot dogs on a plate lined with paper towel to drain and season with salt. Cover in a Tbsp of honey–mustard sauce and squeeze over hot sauce and/or ketchup.
Recipe extracted from Vegan Junk Food by Zacchary Bird, published by Smith Street Books, RRP $45.00. Photography © Pete Dillon, Food Stylist © Bridget Wald