Vegan Corn Dogs

Hand-dipped homemade vegan corn dogs have a golden crispy crust with vegan hot dogs in the middle. Make them at home, serve them with some sweet potato tater tots, and watch how the whole family will love them!

Vegan corn dogs are stacked on a plate, sitting in front of bowls of ketchup and mustard.

The midwest is known for its state fairs and who can go to one of those without ordering a corn dog? Hot dogs dipped in cornbread batter and deep-fried? It’s quintessential Americana to the core!

My question is, could I make a corn dog vegan? Of course, there are so many vegan hot dog options these days, I knew that part would be easy. Once I figured out the right batter and process, I was amazed at the results. When you’re looking for perfect summertime indulgent meals, this is the way to go!

How to Make Vegan Corn Dogs

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Heat vegetable oil in a skillet.
  2. Make the cornbread batter.
  3. Pour batter into a tall glass.
  4. Pat vegan hot dogs with paper towels, insert sticks, and roll them in cornstarch.
  5. Dip hot dogs in the batter and brush away extra batter.
  6. Use tongs or pliers to gently place the corn dog in the hot oil.
  7. Cook for up to 3 minutes, until the crust is golden.
  8. Continue with the remaining hot dogs, cooking up to 3 at a time in the skillet.
  9. Serve with your favorite toppings.

Key Ingredients

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Vegetable oil for frying — I used canola, but any neutral oil with a high smoke point will work. Examples are peanut oil, avocado oil, and corn oil.
  • Vegan hot dogs — I prefer the vegan jumbo hot dogs that I find at the health food store.
  • Cornmeal — Use either fine or medium cornmeal for this recipe.
  • Flour — I used all-purpose flour, but you can substitute whole wheat pastry flour.
  • Sweetener — You’ll need a bit of granulated sugar and maple syrup. If you don’t have any maple syrup on-hand, you can make this maple syrup substitute or use agave nectar or vegan honey.
  • Baking powder — We’ll add baking powder in the batter t achieve a thick crust around each hot dog.
  • Vegan buttermilk — Combining soy milk (or almond milk) with apple cider vinegar will create vegan buttermilk.
  • Ground flax — We’ll be adding ground flax to the batter to serve as binding agent.
  • Olive oil — A little bit of olive oil adds fat to the batter.

Step-by-Step Instructions

Here are more detailed instructions with step-by-step photos:

Step One: Make The Batter

  1. Stir together dry ingredients.
    Cornstarch and flour have been mixed in a bowl along with other ingredients.
  2. Stir wet ingredients in a separate bowl.
  3. Pour wet ingredients into dry to create to create a thick batter.
    A hand holds a bowl of liquid ingredients, pouring it into a bowl with a cornstarch and flour mixture.
  4. Pour batter into a tall glass. Set aside for 5 minutes.
    Cornbread batter is being poured from a pyrex measuring cup into tall glass.

Step Two: Prepare Vegan Hot Dogs

  • Pat hot dogs dry with a paper towel
  • Insert sticks (I used wooden chop sticks)
  • Roll hot dogs in corn starch
    A hand holds a hot dog on a stick, rolling in on a plate with cornstarch. There are more hot dogs on a wooden cutting board by the plate.

Step Three: Dip and Fry

  • Check the oil temperature. It should be 350°F/177°C before proceeding.
  • Dip a prepped hot dog in the batter.
    A hand holds a hot dog on a stick, dipping it in a tall glass full of cornbread batter. There is a cutting board in the background with more hot dogs to be dipped.
  • Use your hand to skim off any excess batter (a thin layer works best).
  • Use pliers or tongs to gently place the hand-dipped dog in the oil
  • Cook for up to 3 minutes, until golden brown on each side.
    A corn dog is frying in hot oil in a skillet.
  • Lay cooked hot dogs on a plate lined with paper towels to soak up excess oil.
  • Repeat with remaining hot dogs.

Marly’s Tips

  • Use your favorite vegan hot dogs. We like using jumbo hot dogs or you can even substitute carrot dogs.
  • Hot dog sticks — Use candy apple sticks, hot dog sticks, wooden skewers, or wooden chopsticks.
  • Use canola or peanut oil for frying.
  • Dipping process — to avoid air bubbles around the hot dogs (which can lead to cracks in the batter), you can use a swirling motion to dip the hot dog in the batter. Adding the batter to a tall glass works best.
  • Pat hot dogs dry and coat with cornstarch before dipping, otherwise the batter may slide right off.
A vegan corndog has a bite taken out of it and is hovering over a bowl of ketchup. There is a bowl of mustard in the background.

What Makes This Recipe Shine?

  • FUN — Add some fun to your vegan diet with these indulgent vegan corn dogs!
  • CROWD FAVORITE — Having people over? Dazzle them with these corn dogs, an unexpected vegan dinner idea! Set out separate bowls with the best toppings, too!
  • ULTIMATE SUMMER — Bring summertime county fair food at home with corn dogs and your favorite sides.

Frequently-Asked Questions

Can you freeze vegan corn dogs?

Yes, you can freeze vegan corn dogs. Once you’re done frying them, set them aside to come to room temperature. Then transfer them to a freezer-safe container or bag. They will keep up to 2 months.

Are there Impossible Hot Dogs?

My understanding is that Impossible Hot Dogs are on the way. In the meantime, you can choose from a variety of vegan hot dogs, such as LightLife (the jumbo are my favorites), Sweet Earth, and Field Roast.

A corn dog is being dipped in ketchup. It sits in front of a bowl of mustard and more corn dogs in the background.

Serving Suggestions

Serve your vegan corn dogs with any of these tasty summertime plant-based side dishes:

Storage Tips

Store corn dogs in an airtight container in the fridge for up to 5 days. They can be frozen in freezer-safe containers or bags. To reheat, allow them to come to room temperature. Then either cook in the microwave until heated through (usually around 1 minute) or cook in a 350°F/177°C oven for 5 to 10 minutes.

Looking down on vegan corn dogs in a basket sitting next to a bowl of ketchup.

Vegan Hot Dogs

If you love these plant-based corn dogs, here are even more vegan hot dog recipes to enjoy!

A vegan corn dog has a bite taken out of it and is hovering over a bowl of ketchup. There's a bowl of mustard in the background.

Vegan Corn Dogs

Homemade vegan corn dogs have a golden crispy crust with vegan hot dogs in the middle. Make them at home and the whole family will love them!
5 from 4 votes
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 234kcal


  • vegetable oil for frying (enough to fill skillet up to 2 inches)
  • 10 vegan hot dogs
  • 10 sticks
  • 2 teaspoons cornstarch

Cornbread Batter

  • 1 cup fine corn meal
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flax
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup


  • Add about 2 inches of vegetable oil to a skillet. Heat to 350°F/175°C.
  • Prepare batter. Combine dry ingredients in one bowl. Combine wet ingredients in a separate bowl. Stir together until just combined. The batter should be thick like waffle batter. Pour batter into a tall glass. Set aside for 5 minutes.
  • While batter sits, pat hot dogs dry with paper towels. Insert sticks into hot dogs. Roll hot dogs in cornstarch.
  • Test the vegetable oil temperature with a candy thermometer. It should be 350°F/175°C. Dip hot dogs one at a time, twirling them in the batter. Use your hand or a spatula to gently brush away any extra batter. A thin coating is what we're after. Use tongs or pliers to gently place the corndog in the hot oil. Cook for up to 3 minutes, until the crust is golden. Continue with the remaining hot dogs, cooking up to 3 at a time in the skillet. Transfer cooked corndogs to a plate lined with paper towels to sap up extra oil and to cool.
  • Serve with ketchup, mustard, vegan aioli, and any of your favorite toppings.

(The products above contain sponsored links to products we use and recommend)

Calories: 234kcal | Carbohydrates: 27g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 494mg | Potassium: 208mg | Fiber: 3g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 3mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

4 Responses to Vegan Corn Dogs

  1. Avatar thumbnail image for MarlyJ Reply

    5 stars
    Why not shake it up a bit every once in a while and have a bit of fun with your food! Any chance you’d share what brand of hot dog you use from the health food store?

    • Avatar thumbnail image for MarlyMarly

      I agree! I like using Lightlife Jumbo Hot Dogs because they’re a bit bigger. I’ve heard Impossible has a vegan hot dog, but I haven’t seen those in my area…yet!

  2. Avatar thumbnail image for MarlySammie Reply

    5 stars
    These corn dogs are amazing! I love the flavor of the cornbread combined with vegan hot dogs.

    • Avatar thumbnail image for MarlyMarly

      So glad you liked them, Sammie!

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