| Moderate | Vegan
Bratwurst Corndogs with Jalapeño Beer Cheese
INGREDIENTS
Corndogs
- 6-8 Tofurky beer brats
- ¾ cup flour + 1 cup flour
- ¾ cup cornmeal
- 3 ½ tbsp sugar
- 1 tbsp baking powder
- 1 tsp sea salt
- ¾ cup plain unsweetened plant milk
- canola oil for frying
Jalapeno Beer Cheese
- 2 bags Follow Your Heart Finely Shredded Cheddar
- 1 cup beer
- ½-1 cup plain unsweetened plant milk
- 1 jalapeno, diced (add more or less depending on spice tolerance)
- 1 tbsp Dijon mustard
- 2 tbsp cajun seasoning
- 1 tsp sea salt
- 1 tbsp rice vinegar
INSTRUCTIONS
- In a large pot or deep fryer, preheat your canola oil to 375F.
- Stick a skewer through the brat almost to the top but not all the way through. Place in the freezer while you prepare your batter.
- In a mixing bowl, whisk together your cornmeal, ¾ cup flour, sugar, baking powder, and sea salt. Then whisk in your plant milk (should be similar to a pancake batter in texture).
- Pour this batter into a tall glass, one tall enough to fully dunk a brat in.
- On a plate, add your 1 cup of flour and spread out. Take your brats from the freezer and roll them around in the flour, then dunk in the corndog batter. Make sure to hold the skewer very tightly while doing this, and make sure the batter coats the brats in a thick, even layer.
- Allow any excess to drip off for one second, then add to your fryer immediately. Repeat in batches until all corndogs are ready!
- For the cheese sauce, add all ingredients to a saucepan over medium heat and cook, stirring frequently, for 20 minutes until the cheese has fully melted.
- Serve the bratwurst corn dogs with your beer cheese, and get to dipping!
