These easy vegan corn dogs need just 10 ingredients and they are perfect for lunch, dinner, or snack time. Can be Top 8 Allergen Free and freezable.
If you want some nostalgia from your childhood, but veganized, then these vegan corn dogs are what you’ve been missing.
Whether corn dogs were your favorite carnival or fair food or you had them frozen from a box as your lunch or after school snack as a child, if you loved them then, they will give you all the warm feels.
Many people think vegan corn dogs are hard to make; however, it’s not.
They only need ingredients and they are ready in under 20 minutes. They hardest part about this is waiting until the oil comes up to temperature.
There are many vegan hot dogs alternatives at this point and it’s becoming easier and easier to find them, so we are certain that if you can then you will love these!
Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
CLICK HERE TO SIGN UP!
Frequently Asked Questions
Can I make these vegan corn dogs Top 8 Allergen Free?
The batter can be made with gluten free flour (we’ve had the best luck with King Arthur Measure for Measure).
As far as the hot dogs, if depends on your allergens – the Field Roast vegan hot dogs that we are using in the photos contain gluten.
Lightlife vegan hot dogs and Aldi Earth Grown brand vegan hot dogs both contain soy.
Not the same, but you could make the recipe with Beyond Meat’s sausage that is both gluten and soy free.
Can I prep these ahead?
Yes! Make the entire recipe as directed. Then, let the cool completely before storing them in an air tight container in the fridge. They will last for 5 days.
To heat up, we’ve found it best to do 5 minutes in an air fryer at 400 degrees F to stay crispy; however, you can also just do 1-2 minutes in the microwave, flipping halfway through.
Are these vegan corn dogs freezable?
Yes! Once made and cooled completely, you can store in an air tighter freezer safe bag or container, then place in freezer. They will last 3 months.
To reheat, we’ve found it best to do 8-10 minutes at 400 degrees F in an air fryer or until the corn dog has heated throughout.
Can I make these in the vegan corn dogs in the air fryer?
We have not tried this, but after some research it appears that if you added more flour in the batter stage and made almost a dough and wrapped the dough around the vegan hot dogs, that you could then air fryer them.
If any of you try this or if we do, we will update the post then.
What are the best vegan hot dogs to use to make vegan corn dogs?
We prefer using the Field Roast Frankfurters. We believe the texture is just better.
However, our kids actually prefer the Lightlife brand vegan hot dogs or very similarly and at a better price at Aldi’s Earth Grown vegan hot dogs.
Tips for making the best vegan corn dogs:
There are a few tips that we have learned while testing this recipe that we want to share to ensure that you have the best vegan corn dogs.
- Pans – Use a pan that is big enough that the entire corn dog to lay down. If you have to push in the skewer more to lay the entire thing flat, then do that, you can pull the skewer out more later.
- We prefer using a 6qt saute pan. It has deep sides to help with the oil.
- Deep Fryer – The same thing applies here as it does with the pans. You need to have a deep fryer large enough that the corn corn can lay flat. If it can’t lay flat then the batter will likely come off.
- Oil – It is really important to have enough oil in your pan that the entire corn dog is covered to help make sure that none of the batter comes off
- Hot Dogs – If you use a brand of vegan hot dogs that are wet when removing them from the packaging, it’s best to just carefully wipe them off of any excess moisture before dipping them in the batter
- Dipping Glass – We have found that pouring the batter in a tall highball style glass with a wide rim is the best for dipping and moving around to ensure the vegan hot dogs is all coated. Something similar to these highball glasses.
- Skewers – We use these wooden skewers for our vegan corn dogs. We find that the sharp point goes in easier and we like that. However, you can also use popsicle sticks or wooden coffee stirrers. You just need to make sure whatever you use if safe for frying.
What other fun vegan recipes should I make?
If you love these vegan corn dogs, then you will love some of our other vegan carnival fair food ideas!
Pin these Vegan Corn Dogs for later:
Vegan Corn Dogs
Ingredients
- 1 1/4 cups dairy free milk (we prefer oat)
- 1 tbsp apple cider vinegar (can swap with white vinegar or lemon juice)
- 1 tbsp ground flax seeds
- 2 tbsp water
- 1 cup cornmeal
- 1 cup flour (use gluten free if needed)
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cayenne (flavor enhancer, doesn't make spicy)
- 1 tbsp agave
- 8 vegan hot dogs
- oil for frying
Instructions
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. Should be a big enough pan and enough oil to cover corn dogs completely – see post for tips.
- In a jar or bowl, mix together the dairy free milk and vinegar. Set aside. (This makes vegan buttermilk)
- In another small bowl, mix together the flax seeds and water. Set aside. (This makes vegan flax egg). Let the vegan buttermilk and flax egg set aside for 10 minutes.
- Add the cornmeal, flour, salt, baking powder, baking soda, and cayenne to a bowl and whisk together.
- After 10 minutes, add in the vegan buttermilk, flax egg and agave. Whisk just until combined.
- Pour enough batter to almost fill a large wide rimmed drinking glass. Refill the glass as needed to continue making corn dogs.
- Put skewers into each vegan hot dog .
- Once your oil has come to temperature, hold the skewer and dip the vegan hot dog down into the glass and twirl around to coat the entire thing.
- Very carefully, immediately place hot dog into the oil. Repeat with remaining hot dogs. Do not overcrowd your pan.
- Cook until coating has turned golden brown, about 3 to 5 minutes.
- Very carefully, using tongs, remove to cooling rack or paper towel lined plate.
- Allow to cool for 5 minutes. Serve with ketchup and mustard or your favorite sauce.
- Extras can be stored in the fridge and reheated for up to 5 days.
Video
Notes
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
Totally fun recipe! Easy to throw together for a kickback weekend meal. The cornmeal crust was nice and crunchy on the outside. I cut the veggie dogs in half to make shorter corn dogs. That way I was able to deep fry them in a soup pot. Worked great! Cheers, Poppy
We’re so happy to hear you are liking the recipe. Great idea with cutting in half. Thanks for taking time to leave a review. Have a great week.
Thank you for this amazing recipe, and great instructions. Putting the batter in the glass to dip was genius. We used little smokies, so I used a smaller glass. This was great recipe, easy to follow, and delicious for our family allergic to wheat, dairy and eggs! Thank you again, everyone loved them!!
We’re happy to hear you like it! We appreciate you for taking time to leave a review! Have a great day!
Made these today and the whole family loved them! Perfect recipe! Thank you!
We’re so excited to hear that it was a hit for everyone! Thanks for taking time to leave a review, we really appreciate that. Have a great week!
These were super yummy! The whole family enjoyed them.
Will definitely make them again. Thanks for the recipe!
So glad you all enjoyed! Thanks for taking time to leave a review.