Hand-dipped homemade vegan corn dogs have a golden crispy crust with vegan hot dogs in the middle. Make them at home, serve them with some sweet potato tater tots, and watch how the whole family will love them!
The midwest is known for its state fairs and who can go to one of those without ordering a corn dog? Hot dogs dipped in cornbread batter and deep-fried? It’s quintessential Americana to the core!
My question is, could I make a corn dog vegan? Of course, there are so many vegan hot dog options these days, I knew that part would be easy. Once I figured out the right batter and process, I was amazed at the results. When you’re looking for perfect summertime indulgent meals, this is the way to go!
How to Make Vegan Corn Dogs
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Heat vegetable oil in a skillet.
- Make the cornbread batter.
- Pour batter into a tall glass.
- Pat vegan hot dogs with paper towels, insert sticks, and roll them in cornstarch.
- Dip hot dogs in the batter and brush away extra batter.
- Use tongs or pliers to gently place the corn dog in the hot oil.
- Cook for up to 3 minutes, until the crust is golden.
- Continue with the remaining hot dogs, cooking up to 3 at a time in the skillet.
- Serve with your favorite toppings.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegetable oil for frying — I used canola, but any neutral oil with a high smoke point will work. Examples are peanut oil, avocado oil, and corn oil.
- Vegan hot dogs — I prefer the vegan jumbo hot dogs that I find at the health food store.
- Cornmeal — Use either fine or medium cornmeal for this recipe.
- Flour — I used all-purpose flour, but you can substitute whole wheat pastry flour.
- Sweetener — You’ll need a bit of granulated sugar and maple syrup. If you don’t have any maple syrup on-hand, you can make this maple syrup substitute or use agave nectar or vegan honey.
- Baking powder — We’ll add baking powder in the batter t achieve a thick crust around each hot dog.
- Vegan buttermilk — Combining soy milk (or almond milk) with apple cider vinegar will create vegan buttermilk.
- Ground flax — We’ll be adding ground flax to the batter to serve as binding agent.
- Olive oil — A little bit of olive oil adds fat to the batter.
Here are more detailed instructions with step-by-step photos:
Step One: Make The Batter
- Stir together dry ingredients.
- Stir wet ingredients in a separate bowl.
- Pour wet ingredients into dry to create to create a thick batter.
- Pour batter into a tall glass. Set aside for 5 minutes.
Step Two: Prepare Vegan Hot Dogs
- Pat hot dogs dry with a paper towel
- Insert sticks (I used wooden chop sticks)
- Roll hot dogs in corn starch
Step Three: Dip and Fry
- Check the oil temperature. It should be 350°F/177°C before proceeding.
- Dip a prepped hot dog in the batter.
- Use your hand to skim off any excess batter (a thin layer works best).
- Use pliers or tongs to gently place the hand-dipped dog in the oil
- Cook for up to 3 minutes, until golden brown on each side.
- Lay cooked hot dogs on a plate lined with paper towels to soak up excess oil.
- Repeat with remaining hot dogs.
- Use your favorite vegan hot dogs. We like using jumbo hot dogs or you can even substitute carrot dogs.
- Hot dog sticks — Use candy apple sticks, hot dog sticks, wooden skewers, or wooden chopsticks.
- Use canola or peanut oil for frying.
- Dipping process — to avoid air bubbles around the hot dogs (which can lead to cracks in the batter), you can use a swirling motion to dip the hot dog in the batter. Adding the batter to a tall glass works best.
- Pat hot dogs dry and coat with cornstarch before dipping, otherwise the batter may slide right off.
Why This Recipe is a Winner
- FUN — Add some fun to your vegan diet with these indulgent vegan corn dogs!
- CROWD FAVORITE — Having people over? Dazzle them with these corn dogs, an unexpected vegan dinner idea! Set out separate bowls with the best toppings, too!
- ULTIMATE SUMMER — Bring summertime county fair food at home with corn dogs and your favorite sides.
Can you freeze vegan corn dogs?
Yes, you can freeze vegan corn dogs. Once you’re done frying them, set them aside to come to room temperature. Then transfer them to a freezer-safe container or bag. They will keep up to 2 months.
Are there Impossible Hot Dogs?
My understanding is that Impossible Hot Dogs are on the way. In the meantime, you can choose from a variety of vegan hot dogs, such as LightLife (the jumbo are my favorites), Sweet Earth, and Field Roast.
Serve your vegan corn dogs with any of these tasty summertime plant-based side dishes:
Store corn dogs in an airtight container in the fridge for up to 5 days. They can be frozen in freezer-safe containers or bags. To reheat, allow them to come to room temperature. Then either cook in the microwave until heated through (usually around 1 minute) or cook in a 350°F/177°C oven for 5 to 10 minutes.
Vegan Hot Dogs
If you love these plant-based corn dogs, here are even more vegan hot dog recipes to enjoy!
Vegan Corn Dogs
- vegetable oil for frying (enough to fill skillet up to 2 inches)
- 10 vegan hot dogs
- 10 sticks
- 2 teaspoons cornstarch
- 1 cup fine corn meal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground flax
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- Add about 2 inches of vegetable oil to a skillet. Heat to 350°F/175°C.
- Prepare batter. Combine dry ingredients in one bowl. Combine wet ingredients in a separate bowl. Stir together until just combined. The batter should be thick like waffle batter. Pour batter into a tall glass. Set aside for 5 minutes.
- While batter sits, pat hot dogs dry with paper towels. Insert sticks into hot dogs. Roll hot dogs in cornstarch.
- Test the vegetable oil temperature with a candy thermometer. It should be 350°F/175°C. Dip hot dogs one at a time, twirling them in the batter. Use your hand or a spatula to gently brush away any extra batter. A thin coating is what we're after. Use tongs or pliers to gently place the corndog in the hot oil. Cook for up to 3 minutes, until the crust is golden. Continue with the remaining hot dogs, cooking up to 3 at a time in the skillet. Transfer cooked corndogs to a plate lined with paper towels to sap up extra oil and to cool.
- Serve with ketchup, mustard, vegan aioli, and any of your favorite toppings.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.