Vegan Classic Corn Dogs
Bring fairground nostalgia straight to your kitchen with these irresistible Vegan Classic Corn Dogs! Perfectly crispy on the outside and tender on the inside, this plant-based twist features vegan sausages coated in a fluffy, golden cornmeal batter. A flaxseed egg replaces traditional binders, while unsweetened almond milk ensures a smooth and rich batter. Each skewer is carefully dusted with cornstarch before being dipped and fried to crunchy perfection in hot vegetable oil. Ready in just 30 minutes, these corn dogs are pure comfort food delivered with a cruelty-free twist, making them a hit for parties, family dinners, or weekend snacks. Serve warm with your favorite vegan dipping sauces like ketchup or tangy mustard for a mouthwatering experience everyone will love!
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Recipe Information
Ingredients
- 8 pieces vegan sausages
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 0.5 cup cornstarch
- 4 cups vegetable oil
- 8 pieces wooden skewers
Instructions
Start by soaking the wooden skewers in water for 20 minutes to prevent them from burning during frying.
In a small bowl, mix the ground flaxseed with water to create a flaxseed egg. Let it sit for about 5 minutes until thickened.
Dry the vegan sausages with a paper towel and insert a wooden skewer lengthwise into each one. Set aside.
In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
Add the almond milk and the thickened flaxseed mixture to the dry ingredients, whisking until smooth to form a batter.
Transfer the batter to a tall glass to make it easier to coat the sausages.
Put the cornstarch in a shallow dish and roll each sausage in it, shaking off any excess.
Heat the vegetable oil in a large pot on medium heat until it reaches 350°F (175°C). Use a thermometer to accurately gauge the temperature.
Dip each cornstarch-dusted sausage into the batter, ensuring it gets fully coated. Let any excess batter drip off.
Carefully place the batter-coated sausage into the hot oil. Fry each corn dog for about 3-4 minutes or until golden brown, turning occasionally to ensure even cooking.
Remove the corn dogs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve the corn dogs warm with your favorite vegan dipping sauces, such as mustard or ketchup.
Nutrition Facts
Calories |
9858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 907.4 g | 1163% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 538.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6695 mg | 291% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 34.6 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 863 mg | 66% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2156 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
