Is it fair season yet!? I don't know why I get excited by the fair because I actually hate rides (I'm a wuss), and I don't really like the games (I have terrible hand-eye coordination), but oooh pretty lights and fair food! So today I'm talking the ultimate of fair foods made a little healthier, a lot more vegan, and at home: Baked Vegan Corn Dogs.
I mean come on, how cute are those?? It took me several tries to get the perfect ketchup squiggle, for optimal cuteness.
Now don't get me wrong, if I go out on the town I will definitely order french fries, vegan donuts, fried vegan chicken wings, or other yummy fried things because we all know fried food tastes delicious. But at home for my everyday food, I try to keep it a little on the healthier side, so my recipes for French Fries, Chocolate Glazed Donuts, Crispy Buffalo Cauliflower, and today's recipe, Baked Vegan Corn Dogs are all baked instead of fried.
Don't fret! No flavours are sacrificed in any of those recipes and these vegan corn dogs are no exception. The crust is slightly different in texture than it would be if you were to buy this treat at a fair, but the crispy, flaky, lightly sweet, seasoned cornmeal crust is so tasty, it tastes like the best cornbread ever is wrapped around your veggie dog. Serve hot out of the oven with ketchup or mustard and oooeee are you in for a treat!
To make Baked Vegan Corn Dogs: in a large bowl whisk together the flour, cornmeal, baking powder, salt, mustard powder, and garlic powder.
Add the softened vegan butter, plant-based milk, and maple syrup and mix together until it forms a soft dough.
Place the corn dog dough between two large sheets of parchment paper and roll out the dough until it's about ¼" thick. The dough is sticky so using parchment paper will make it easy to roll out and peel up.
Use a knife or pizza cutter to divide the dough into 6 sections that are each large enough to cover a veggie dog. Skewer the veggie dogs then wrap them in the dough. Pinch the back seam of the dough together along the veggie dog and at the top. Cut off any excess dough. Once sealed you can lightly roll the corn dog on the parchment paper to smooth it out for the best look.
Bake 15 to 20 minutes until the bottoms are nicely browned. Serve with ketchup or mustard.
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Baked Vegan Corn Dogs
Servings: corn dogs
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Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- 6 tablespoons vegan butter,, softened (but not melted)
- ¼ cup plant-based milk, (such as soy or almond)
- 3 tablespoons maple syrup or agave
- 6 vegan veggie dogs, (I used Yves)
- 6 wooden sticks or skewers
- mustard and ketchup for dipping
Instructions
- OVEN: Preheat oven to 400F (200C). Line a baking sheet with parchment paper. If you are using wooden skewers soak them in water for 10 - 20 minutes so they don't burn.AIR FRYER: Preheat your air fryer to 370F (190C).
- In a large bowl whisk together the flour, cornmeal, baking powder, salt, mustard powder, and garlic powder. Add the softened vegan butter, plant-based milk, and maple syrup and mix together until it forms a soft dough.
- Place the corn dog dough between two large sheets of parchment paper and roll out the dough until it's about ¼" thick. The dough is sticky so using parchment paper will make it easy to roll out and peel up. Use a knife or pizza cutter to divide the dough into 6 sections that are each large enough to cover a veggie dog.
- Skewer the veggie dogs then wrap them in the dough. Pinch the back seam of the dough together along the veggie dog and at the top. Cut off any excess dough. Once sealed you can lightly roll the corn dog on the parchment paper to smooth it out for the best look.
- OVEN: Bake 15 to 20 minutes until the bottoms are nicely browned. Serve with ketchup or mustard.AIR FRYER: Place the corndogs in a single layer in the air fryer, working in batches if needed and fry 12 to 16 minutes until the bottoms are lightly browned. Serve with ketchup or mustard.
Nutrition
Bon appetegan!
Sam.
c. savge says
I'm sad to have to report this is a very disappointing recipe. the batter is extremely dry. I followed it exactly and there was no way the batter was going to stick to anything. I had to toss it - which breaks my heart.
K. says
i subbed chickpea flour for the flour (just a slightly lesser amount) + added smoked paprika instead of garlic powder = totally delish, great recipe!!! By the way, do you have recipe for homemade hotdogs?
Jessica says
This was exactly the nostalgic food that I needed! Loved them and I love that I have leftovers to eat later.
Julie says
I followed the recipe, except for adding a splash more milk, and I used the air fryer method. They came out super dry and crumbly. I knew not to expect it to be the same as a Pogo, but this was not the texture I was hoping for. (Still tasted good though!)