Crispy Corn Dogs
These Extra Crispy Vegan Corn Dogs are the ultimate plant-based comfort food! Ready in just 30 minutes, they're packed with flavor and feature a perfectly golden, crispy coating. Perfect for snacks, appetizers, or casual meals!
TASTY and EASY!
~In 30 minutes!
Servings: x5 corn dogs
- 5 Vegan Hot Dogs (I used the brand Better Balance)
- 5 Wooden Skewers
- 1 Cup Cornmeal
- 1 Tbsp Ground Flaxmeal
- 2 Tbsp Water
- 1 Cup All Purpose Flour
- 1 Tbsp Agave
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Paprika
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1 Cup Plant-Based Milk (Unsweetened e.g. soy or almond)
- 2 Tsp Apple Cider Vinegar (Or lemon juice)
- Oil (For frying - use vegetable, canola or peanut oil for frying; I used a mix of avocado oil and olive oil to get an extra crispy result)
- Make the Batter
Mix plant-based milk with apple cider vinegar and set aside for 10 minutes to curdle (vegan buttermilk).
Combine flaxseed and water in a small bowl to make a flax egg; let sit for 10 minutes.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, paprika, garlic powder, and salt.
Add vegan buttermilk mixture, flax egg, and agave to the dry ingredients and mix until smooth. - Prepare the Vegan Dogs
Pat vegan dogs dry and insert skewers into each.
- Coat and Fry
Pour batter into a tall glass.
Dip each vegan dog to coat evenly.
Heat oil to 350°F (175°C) in a deep pan.
Use oil for frying depending on if you want extra crispy or soft result (see ingredients section for more details)
Fry battered dogs 2–3 minutes until golden brown. - Serve
Drain on paper towels and serve hot with your favorite dips!
Serve with your favorite drips, I dipped mine in a vegan jalapeño mayo for a kick!
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab