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.