Vegan Corn Dogs

  • Prep Time: 5 mins
  • Total Time: 17 mins
  • Servings: 6
  • About This Recipe

    “These are much better than the ones I remember from childhood. Break out the mustard!”

    Ingredients

  • 6 tofu hot dogs or 6vegetarian hot dogs
  • 6skewers
  • 1/2 cupyellow cornmeal
  • 1/2 cupflour
  • 1teaspoondry mustard
  • 1/2 teaspoonsalt
  • 1egg substitute
  • 1tablespoonsugar
  • 1teaspoonbaking powder
  • 1/2 cupsoymilk
  • 1tablespoonmelted shortening
  • 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.
  • Reviews

  • “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.”

  • “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”

  • “I had a hard time making these look nice, but they tasted outstanding!”

  • “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.”

  • “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!”

  • “Very good! I made these as todays lunch, 25 minutes total time including cleaning. I added more salt and some pepper to add a little more flavor. Definantly a good quick meal. Try making more batter than you need and frying the leftover batter as a side, add some hot sauce for spice.”

  • “Ooooouuuuuweeeeeeeeeethis was really good.I loved them and so did the 20’s crowd that was here playing video games yesterday.Thanks”

  • “These were great and easy!I cut my tofu dogs in half for “mini” corn dogs!”

  • “oh yeah!this is definately my favorite corndog recipe.we have been using “tofu pups”, but next time, we are going to use yves jumbo dogs. they have a more authentic hotdog flavor.”

  • “Very tasty!”

  • “These are superior corn dogs!I’m not vegan, so I used Healthy Choice low fat dogs.The final product was absolutely delicious.Carol ya done good!”

  • “Carol, I looked all over for a recipe for vegan corndogs before finding yours.These were just delicious.Thank you!”

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