Vegan Corn Dogs

Pat the vegetarian hot dogs dry with paper towels, then insert a skewer lengthwise into each one, leaving about 2 inches exposed at the top for holding.

In a medium bowl, whisk together yellow cornmeal, flour, dry mustard, salt, sugar, and baking powder until evenly combined.

In another bowl, whisk together the egg substitute and soy milk until smooth, then stir in the melted shortening.

Pour the wet ingredients into the dry ingredients and stir until just combined into a thick batter with no lumps.

Heat about 2 inches of oil in a deep pot or skillet to 350°F (175°C), or until a small piece of batter sizzles immediately when dropped in.

Working one at a time, dip a skewered hot dog into the batter, rotating to coat completely, then allow excess batter to drip off before carefully placing it into the hot oil.

Fry for 2–3 minutes, turning occasionally with tongs, until the coating is deep golden brown on all sides.

Transfer the fried corn dog to a wire rack or paper towels to drain; repeat with remaining skewered hot dogs.

Serve hot with desired condiments such as mustard, ketchup, or vegan mayo.