Vegan Hand-Dipped Corn Dogs

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Your favorite vegan hot dog hand-dipped in the most amazing corn dog batter and fried!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Servings:

Calories: 393kcal

Author: Lauren Hartmann

Ingredients

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

For the "Honey" Mustard

1/2 Cup Vegan mayo, I used Hellman's
2 Tablespoons Mustard,I used Dijon
2 Tablespoons Agave syrup

Instructions

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.

Notes

*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.

Nutrition