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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.

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