Description

These Mini Carrot Corn Dogs are a delightful vegetarian twist on the classic fair snack. Tender baby carrots are marinated in a flavorful soy-based brine, boiled until soft, then dipped in a sweet and savory cornmeal batter and deep-fried to crispy golden perfection. Perfect as an appetizer or snack, they are served on mini lollipop sticks for easy handling and fun presentation.

Ingredients

Scale

Marinade

1/2 cup soy sauce
1/2 cup water
1/4 cup rice vinegar
1/4 teaspoon liquid smoke
4 garlic cloves, minced
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon white pepper
1/4 teaspoon onion powder
2 Tablespoons sesame oil

Main Ingredients

20 baby carrots (~half of a package)
10 lollipop sticks, halved

Batter

3/4 cup medium-coarse cornmeal
1/2 cup all-purpose flour
2 Tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup milk
1 egg, slightly beaten

For Frying

~2 cups vegetable oil, for frying

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Instructions

Prepare the Marinade: Whisk together soy sauce, water, rice vinegar, liquid smoke, minced garlic, grated ginger, white pepper, onion powder, and sesame oil until fully combined.
Marinate the Carrots: Place the baby carrots in a container with a lid and pour the marinade over them to submerge most of the carrots. Cover and refrigerate for 12 to 24 hours to allow the flavors to infuse.
Boil the Carrots: Transfer both the marinated carrots and the marinade liquid into a saucepan. Bring to a boil and cook for 14 to 16 minutes until the carrots become tender. Drain the liquid and pat the carrots dry with a towel to remove excess moisture. Allow them to cool.
Prepare the Batter: In a bowl, stir together the cornmeal, all-purpose flour, sugar, baking powder, and kosher salt. Add the milk and beaten egg, mixing until a smooth batter forms. Pour the batter into a tall glass or container for easy dipping.
Insert Sticks: Holding one baby carrot, gently press a halved lollipop stick about two-thirds of the way into the carrot to create a handle for dipping and frying.
Heat the Oil: In a Dutch oven or stockpot, heat approximately 2 cups of vegetable oil to 375°F (190°C). The oil should shimmer but not smoke.
Dip and Fry: Dip each carrot into the cornmeal batter, allowing any excess to drip off. Carefully place the battered carrots into the hot oil, including the lollipop sticks. Fry in batches of 4 to 6, turning as needed, until golden brown, about 4 to 5 minutes. Adjust heat as necessary to maintain proper frying temperature; if oil overheats, reduce frying time to 2 to 3 minutes.
Drain and Serve: Remove the fried carrots with a slotted spoon and place them on paper towels or a cooling rack to drain excess oil. Serve immediately with your favorite condiments.

Notes

Store leftovers in an airtight container in the refrigerator.
Reheat in a 375°F oven on a pizza stone or baking sheet to maintain crispiness.
Best eaten within 1 to 2 days after preparation for optimal texture and flavor.
Do not overcrowd the frying pot to ensure even cooking and maintain oil temperature.

Nutrition

Serving Size: 3 mini carrot corn dogs
Calories: 220
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 5g
Cholesterol: 30mg