Vegan Corn Dogs
Crispy, golden-brown, and irresistibly fun to eat, these Vegan Corn Dogs are a plant-based twist on a classic fairground favorite! Perfectly seasoned vegan hot dogs are coated in a fluffy, slightly sweet cornmeal batter that fries up to perfection in minutes. The recipe uses simple pantry staples like all-purpose flour, cornmeal, and almond milk, while apple cider vinegar creates a vegan buttermilk base for unbeatable texture and flavor. Each bite delivers a satisfying crunch followed by a savory, smoky center. Ideal for parties, kids, or a nostalgic treat, these corn dogs pair beautifully with tangy mustard, ketchup, or your favorite dipping sauces. Easy to make with minimal prep, this crowd-pleasing snack is a must-try for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 6 pieces vegan hot dogs
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1.25 cups unsweetened almond milk (or any plant-based milk)
- 1 teaspoon apple cider vinegar
- 4 cups vegetable oil (for frying)
- 6 pieces wooden skewers
- 0.25 cup extra flour (for coating the hot dogs)
Instructions
Insert a wooden skewer lengthwise through each vegan hot dog, leaving enough of the stick exposed to serve as a handle. Set aside.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate small bowl, combine the almond milk and apple cider vinegar. Let the mixture sit for a couple of minutes to curdle slightly (this creates a vegan buttermilk).
Pour the vegan buttermilk into the dry ingredients and stir until a smooth, thick batter forms. Let the batter rest for 5 minutes.
Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy to ensure even frying.
Lightly coat each vegan hot dog in the extra flour, shaking off any excess. This helps the batter stick to the hot dogs.
Dip each floured hot dog into the batter, ensuring that it is completely coated. Rotate the hot dog while dipping to prevent excess batter from dripping off.
Carefully lower the battered hot dogs into the hot oil, a few at a time, to avoid overcrowding the pot. Fry for 2–3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to remove the corn dogs from the oil and transfer them to a paper towel-lined plate to drain any excess grease.
Repeat the frying process with the remaining battered hot dogs.
Serve the vegan corn dogs warm with your favorite dipping sauces, such as ketchup or mustard. Enjoy!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 304 mg | 6% | |
*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.
