Vegan Corn Dogs Recipe:  Just like you remember and then some

Vegan Corn Dogs Recipe: Just like you remember and then some


vegan corn dogs

Vegan Corn Dogs

I’m back with a tasty vegan corn dogs recipe you will truly enjoy! I elected to take a short break from this blog because winter break ended for us teachers, and I needed to get back into the swing of things at my school. I also, truthfully, wasn’t that inspired to create any new recipes. For the past fortnight my fiance and I have been enjoying our usual staples. Fortunately, I’m coming back with a delicious bang: vegan corn dogs.

The thing about most corn dogs, vegan or otherwise, that I hate is the texture. I love the combination of a salty hot dog with the sweet corn bread and tangy mustard. I HATE the uniform squishy on the outside and inside of the corn dog. I could never understand how something deep fried could end up with a terrible texture.

Thankfully, I am a legendary fat lord fry master. The only thing truly stopping me from eating fried food daily is the fact that oils aren’t cheap and I don’t own a deep fryer (and for this reason I will never allow myself to buy one). My corn dog recipe maintains the soft sweet corn bread layer; however, I added an additional layer of panko bread crumbs for a crispy crunchety finish.


For this vegan corn dogs recipe you will need the follow ingredients:

Vegan hot dogs*

2/3 C. and 2 T. Corn meal (yellow or white)

2/3 C. and 2 T.Flour

Pinch of stevia

1/8th tsp of baking soda

1 T. maple syrup

2 tsp. sugar

3/4 C. Nondairy milk ( I used cashew)

Salt in excess*

1/2 tsp apple cider vinegar

1 C. Panko bread crumbs

2 T. of Flour (for breading)

Oil for frying – I used Crisco’s blends because it was on sale. Any deep frying oil (SO NOT OLIVE) will do.

1/2 tsp onion powder

1/2 tsp garlic powder

Bamboo skewers – soaked in water overnight


1) In a mixing bowl, combine flour, cornmeal, sugar, salt, onion powder, stevia, garlic powder, and baking soda. Mix thoroughly.

2) Mix in your nut milk.

3) Mix in your maple syrup followed by the apple cider vinegar.

4) Preheat your oil in a skillet or deep fryer to medium high heat.

5) Pour your batter into a tall drinking glass.

6) Skewer your hot dogs. Coat your vegan hot dogs in a light dusting of flour. This will help to get rid of the excess moisture on the hot dog and help the batter adhere to the hotdog.

7) Pour your panko bread crumbs onto a plate.

8) Dip your floured and skewered hot dog into the drinking glass with your corn dog batter. Then roll the coated hot dog into the panko bread crumbs.

9) Fry for 1-2 minutes on each side. Repeat this steps for your remaining corndogs.

*** The brand of vegan hot dogs I prefer to use are the light life variety. vegan corn dogsI think they taste the most realistic. They are 50 calories per dog and taste amazing. The only difference I taste is the lack of salt. I remember hot dogs being these overly salty meat sticks, and if you want to remain true to a real corn dog you will have to up the salt in your batter. This is why I included “salt in excess” instead of my usual salt to taste.  If you don’t care about this recipe being super realistic and/or are watching your salt intake, then by all means DO YOU BOOBOO.






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