Make the batter

• Whisk the flour, cornmeal, sugar, salt and baking powder together in a bowl.
• Add the soy milk and prepared vegan egg replacer.
• Mix until you get a nice thick batter.

Prepare the potato coating

• Peel and finely chop the potatoes.
• Place the chopped potato in a tray together with the breadcrumbs.

Pour the batter into a glass

• Transfer the batter into a tall glass so the corn dogs can be dipped easily.

Skewer the hot dogs

• Pat the vegan hot dogs really dry so the batter sticks.
• Insert a skewer into each hot dog.

Coat the corn dogs

• Dip each hot dog into the batter, shaking off the excess.
• Roll it in the chopped potato and breadcrumb mixture.
• Press gently so the coating adheres.

Deep fry

• Heat the frying oil to about 175 °C.
• Fry the corn dogs until golden and crispy, turning as needed.
• Drain on paper towels and serve.