Crispy Vegan Corn Dogs Recipe
A crispy, fluffy cornmeal batter coating a soft vegan hot dog and deep fried until golden brown. These delicious vegan corn dogs are the perfect appetizer, especially drizzled with classic sauces like ketchup, mustard, and vegan mayo.
Serving Size 4
Equipment
- 4 skewers
- tongs
Ingredients
- 4 vegan hot dogs
- ¾ cups fine yellow cornmeal
- ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons maple syrup
- 1 cup plant-based milk
Instructions
- Heat a neutral oil in a heavy-bottom pot over medium heat to 375°F/190°C. I use a candy thermometer for accuracy.
- Combine the cornmeal, flour, baking powder, salt, and pepper in a medium-sized mixing bowl. Add the plant based milk and maple syrup. Whisk the batter together, making sure there are no lumps. The batter should be just thicker than pancake batter. Set aside for 5 minutes to thicken.
- Skewer the hot dogs, pushing the skewer about 3/4 of the way through the hot dog.
- Coat the skewered hot dogs in the batter. I found it easiest to scoop the batter over the hot dog, letting it drip down. Allow the excess batter to drip off before carefully submerging the corn dog into the hot oil.
- Deep fry the corn dogs until golden brown, about 5-6 minutes. Flip them halfway for even browning. Most of my corn dogs flipped on their own after a couple of minutes.
Notes
Make sure to use fine cornmeal. Coarse cornmeal will not work the same; it will be too gritty.
Any plant-based milk can be used.
Neutral oil includes canola, sunflower, peanut, etc.
Nutrition Info
Calories: 285kcalCarbohydrates: 51gProtein: 12gFat: 3gFiber: 5gSugar: 9g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
