Vegan corn dogs

Name: Vegan corn dogs
Prep time: 30 minutes
Yield: 5
Ingredients: 5 plant-based hot dogs (one 10-ounce package); 2 teaspoons cornstarch, for dusting; vegetable oil, for frying; 0.5 cup fine yellow cornmeal; 0.5 cup all-purpose flour; 1.5 tablespoons sugar; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 0.5 cup plus 2 tablespoons unsweetened plant-based milk, such as oat milk, plus more as needed; 1.5 teaspoons apple cider vinegar; 1.5 teaspoons ground flaxseed; 1.5 teaspoons vegetable oil; ketchup and yellow mustard

Corn dogs are a fair-food classic, and you don’t have to wait for the fair to enjoy them. These vegan corn dogs have a crispy, golden coating, a soft and slightly sweet cornmeal center, and a smoky plant-based hot dog inside.

The batter is simple to whip up with cornmeal, flour, and a quick vegan buttermilk made from plant-based milk and vinegar. A little ground flaxseed helps it cling to each hot dog, so it puffs up into a smooth, even coating as it fries. Pour the batter into a tall glass, and you can coat each hot dog in one easy dip.

Serve them hot with ketchup and mustard for a fun weeknight dinner, a game-day snack, or a party with friends. Kids love them, and so do grown-ups.

Preparation Time: 30 minutes

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Ingredients

SERVINGS:

Calories: 320 Protein: 14 g

Corn dogs

5 plant-based hot dogs (one 10-ounce package)
2 teaspoons cornstarch, for dusting
vegetable oil, for frying

Batter

0.5 cup fine yellow cornmeal
0.5 cup all-purpose flour
1.5 tablespoons sugar
1.5 teaspoons baking powder
0.25 teaspoon salt
0.5 cup plus 2 tablespoons unsweetened plant-based milk, such as oat milk, plus more as needed
1.5 teaspoons apple cider vinegar
1.5 teaspoons ground flaxseed
1.5 teaspoons vegetable oil

For serving (optional)

ketchup and yellow mustard

Preparation

Make the vegan buttermilk. Stir the vinegar into the plant-based milk and let it sit for 5 minutes. Take the hot dogs out of the refrigerator so they can sit for about 15 minutes.
Heat the oil. Add enough oil to a tall, narrow, heavy pot to reach a little deeper than the length of the hot dogs. Heat over medium heat to 350°F, about 20 minutes. Use a medium burner rather than your largest one, since very high heat can burn the batter quickly.
Make the batter. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and ground flaxseed. Add the vegan buttermilk and oil and stir just until combined. The batter should be thick, like pancake batter. If it’s too thick, stir in more plant-based milk, 1 tablespoon at a time. Pour into a tall glass and let rest for 5 minutes.
Prep the hot dogs. Pat the hot dogs completely dry, insert a stick into each one, and roll them lightly in the cornstarch.
Check the oil. Drop a small spoonful of batter into the oil. If it floats right away, bubbles all around, and turns golden, the oil is ready.
Dip. Dip a hot dog straight down into the batter, twirl to coat it completely, and lift it out slowly, letting the excess drip off.
Fry. Holding the stick, carefully lower the corn dog straight down into the hot oil. Keep holding the stick and turn the corn dog constantly so the batter sets and browns evenly. Fry for about 3 minutes, until deep golden brown all over. Fry one at a time.
Drain and serve. Transfer to a wire rack set over a baking sheet to drain, so the coating stays crisp. Serve hot with ketchup and mustard.

A vegan corn dog with a bite taken out, showing the plant-based hot dog inside a fluffy cornmeal coating, on a plate with more corn dogs, ketchup, and mustard.

Tips

Let the batter rest: A 5-minute rest gives the cornmeal and flaxseed time to soak up the liquid, so the batter thickens a little and coats more evenly.
Get the batter thickness right: It should be thick, like pancake batter, so it clings to the hot dog and puffs up as it fries. Batter that’s too thick goes on in clumps, and batter that’s too thin runs off and leaves bare spots. Stir in a spoonful of flour to thicken it, or a splash of plant-based milk to thin it.
Dry and dust the hot dogs: Batter won’t stick to a wet hot dog. Pat them completely dry, then roll them in a light coat of cornstarch so the batter has something to hold on to.
Use a tall, narrow pot: Each corn dog goes in straight down and cooks evenly, and you’ll need less oil than with a wide pot. Fill it no more than halfway, since the oil bubbles up when the corn dogs go in.
Use medium heat: Every stove, burner, and pot heats differently, and a large burner or thin pot can burn the batter in seconds. Medium heat gives you time to turn the corn dog and watch the color.
Check the oil between corn dogs: If it’s too cool, the batter soaks up oil and turns pale and greasy. If it’s too hot, the outside browns too fast. A small spoonful of batter should float right away and bubble.
Fry one at a time: It gives you more control, keeps the oil hot, and lets you turn each corn dog so it browns evenly. Keep turning it, so the batter sets all the way around instead of flattening on one side.
Choose a neutral oil: Use an oil with a high smoke point, like canola, vegetable, or peanut oil.
Make mini corn dogs: Cut the hot dogs into thirds, insert toothpicks, and fry for 1 to 2 minutes, until golden.
Storage: Corn dogs are best fresh, but leftovers keep in the refrigerator for up to 3 days. Let them cool completely, wrap each one in a paper towel, and place them in a zip-top bag. The paper towel absorbs moisture, so the coating doesn’t get soggy.
Reheating: Reheat in the oven or a toaster oven at 375°F for 6 to 8 minutes, until hot and crispy again.