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Chef’s Garden Veggie Corn Dog

ZUCCHINNI CORN DOGS // A COOK NAMED MATT

CHEF’S GARDEN VEGGIE CORN DOG

Ingredients:

For the zucchini

  • 1 baby zucchini squash 
  • salt

For the batter

Instructions:

Prepare the zucchini

  1. Cut all squash vertically into two halves.
  2. Toss long zucchini in a bowl with salt evenly.
  3. Let sit for 8-10 minutes to expel moisture.
  4. Drain water and pat squash dry with towels. 
  5. They are now ready for dredging. 

Dredging

  1. Sweat the shallots in a pan with the clarified butter (or any other fat source) 
  2. Add Mother Plucker blend.
  3. Mix all ingredients including the shallots and fat in a bowl with a whisk until smooth. 
  4. Pour into a long container like a cup, so you’re able to dip your squash in. 
  5. When battering squash or hot dog, dip in batter then give a couple of shakes. Dip into batter again and shake. 
  6. Once sufficiently battered, dry in a pot of canola oil set to 325°F.
  7. Season with salt once golden brown and sprinkle some more mother plucker on top.

Used in this Recipe

Sasquatch BBQ Mother Plucker poultry rub for chicken, duck, soups, veggies and eggs

Sasquatch BBQ | Mother Plucker | Poultry Rub

$9.99 - $22.99

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