Vegan Corn Dogs

"These are much better than the ones I remember from childhood. Break out the mustard!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Matt O. photo by Matt O.
Ready In:
17mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Combine the cornmeal, flour, sugar, mustard, baking powder and salt. Mix well.
  • Add the soymilk, egg replacer and shortening and mix until very smooth.
  • Pour this mixture into a tall glass.
  • Put the dogs on the sticks and dip them into the cornmeal batter to coat evenly.
  • Deep fry in oil heated to 350°F until golden brown, about 2 minutes.
  • Drain on paper towels.

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Reviews

  1. Jonathan Melendez
    I'm not vegan, but wanted to try these out, especially for a vegan friend, and I was pleasantly surprised. You can't tell that there is no animal product in these at all. They're delicious, crisp and the addictive!
     
  2. alanam_28
    Good recipe! For the best results and a good old-fashoined "State Fair" taste, use very finely ground cornmeal, add just a tad more suger and use an electric mixer.
     
  3. Princapessa
    We loved it! my Fh's (future husbands) kids hated it bummed as I thought it'd be a treat for his sons birthday. They aren't vegan/vegetarian when they're with his ex so I'm sure if they were used to eating vegan sausages they'd love it too I'm sure. On the plus side the son said he liked the batter (that's the important part) :D
     
  4. EmilyStrikesAgain
    The batter was really great. I too was a deep-frying novice and ended up using a few more splashes of soy milk to get the consistency just right. I made these for a vegan friend at a gathering, though I personally am not a fan of tofu hot dogs. I will definitely make these again, but also whip up a batch with regular hot dogs! PS- Folowed directions exactly except didn't have dry mustard, so I omitted it.
     
  5. blancpage
    I'm not vegan or vegetarian, but my diet dictates no red meat, so I used Jennie-O Turkey hot dogs. I followed this recipe exactly, except that I cut the hot dogs in half and skipped skewers, just used a fork to dip the hot dogs in batter and retrieve from the oil. I wasn't sure if my batter was too thick or not, and was afraid to add more soy milk. I think it was just right, but this is the first time I ever made corn dogs before. Using the glass to hold the batter should have worked. So should drying off the hot dogs before battering, but the batter refused to stick. I think I got the hot dogs about 2/3 covered and couldn't do much better so after many frustrating tries I just started 'em frying. The batter was delicious, though, and I had a bit left to make about 5 little hush puppies. I served this with Recipe #61741. Although I couldn't get these to turn out like neatly battered corn dogs, they were still good. I like mine in ketchup and mustard. Bf just ate his plain, he also said they wbere good. At least he didn't laugh at my poor ability to batter them, lol!
     
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Tweaks

  1. Matt O.
    I dusted the squeeze dry pickles in cornflour and then sprinkled cornbread crumbs over the batter before frying ... 11/10!
     

RECIPE SUBMITTED BY

As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
 
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