Corn dogs are probably my favorite summer time treat. I’m not a huge corn dog lover, but in the summer, I really want these vegan hand-dipped corn dogs. They are so easy to make, and they are salty and crunchy and a little bit sweet. I promise one bite will hook you. Then you can dip them in all kinds of things to make this indulgence even better. I used a “honey” mustard, but regular mustard and/or ketchup are great. Honestly, you could dip these corn dogs in anything and they would be freaking amazing.
Are these vegan hand-dipped corn dogs healthy? Well….not really. However, I think everyone deserves to live a little. Especially during the least fun summer ever. I modeled these corn dogs after the Disney hand-dipped ones. So, for all those Disney loving vegans out there, now is your chance to get your hands on one that you can actually eat.
The batter is simple to whisk together, then you just need your favorite vegan hot dog. I used Lightlife Vegan Smart Dogs. They work perfectly! My husband said you would never know that these aren’t completely real corn dogs. Once you have your favorite vegan hot dogs, I like to put the batter in a tall thin cup, and then dip the hot dogs. That way they are very easy coated in the batter completely. Now comes the best part, frying them. Using a very wide pan, so that the stick fits too(I learned that the hard way), fry ’em until golden brown.
A very uncomplicated mixture of vegan mayo, mustard and agave make a down right addictive “honey” mustard! It is my favorite way to dip these dogs, but I asked around, and everyone seems to have their own way to dress up a corn dog. So, follow your heart. I’m not really sure you can go wrong with some deep fried goodness!
Your favorite vegan hot dog hand-dipped in the most amazing corn dog batter and fried!
- 4-6 Vegan Hot Dogs, I used Lightlife*
- Wooden sticks
- 1/2 Cup Corn meal
- 1/2 Cup All purpose flour
- 1 Tablespoon Organic sugar
- 1 teaspoon Baking powder
- 3/4 teaspoon Salt
- 1 Cup Non-dairy milk, unsweetened I used soy milk
- 1 teaspoon Apple cider vinegar
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 1 Tablespoon Vegetable oil
- 1 Quart Canola or peanut oil for frying
- 1/2 Cup Vegan mayo, I used Hellman's
- 2 Tablespoons Mustard,I used Dijon
- 2 Tablespoons Agave syrup
Take your hot dogs out of the package and pat them dry with a paper towel or kitchen towel, then skewer them through the center with wooden sticks, and set them aside.
Now in a medium sized mixing bowl, whisk together the corn meal, flour, sugar, baking powder, and salt. Set aside.
In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside for 2-3 minutes to make vegan "buttermilk".
In another small bowl, whisk together the flax meal and water to make a flax "egg". Set aside to thicken for 2-3 minutes.
Once the "buttermilk" and "egg" are ready, pour the "buttermilk", flax egg and 1 tablespoon of oil into the dry mixture. Whisk to fully combine the mixture.
Next, pour the batter into a thin tall cup that will fit the whole hot dog into it.
Heat the canola or peanut oil in a wide deep skillet or pan. Heat the oil to 350 degrees(F). You should see little bubbles forming. Reduce heat as needed.
Then, take a hot dog on a stick and dip into the cup with the batter. Coat completely in the batter. Let some of it drip off them end, and then place into the hot oil. Move around to make sure it doesn't stick to the bottom.
Fry the corn dog for 2-3 minutes and then flip and fry 2-3 more minutes or until totally golden brown. Remove from the oil, place on a paper towel and sprinkle with a bit of salt.
Repeat with all the hot dogs.
Now make the "honey" mustard. Whisk together the vegan mayo, mustard and agave in a small bowl. Serve the corn dogs immediately.
*This is enough batter to make 6 corn dogs, but once you make 4 the batter will be pretty low in the cup making it harder to coat them. So if you want to make all 6, you will most likely have to spoon the batter on to the last 2.