We were at the County Fair, and my kids who had never seen a Corn Dog before, curiously eyed their cousin devouring this mystery on a stick. They asked “What is that Mama!? Can we have one?!” I did my best to explain, but how do you describe a corn dog to someone who’s never had one? My sweet kiddos went on to eat the rest of their lunches we packed without a complaint… But, I could tell they were still dreaming of trying a Corn Dog for themselves.
Later that week, I surprised them with this Gluten Free & Vegan Corn Dog Recipe… You’d have thought I offered them the moon. They gobbled up every last crumb & begged me to make them again… Maybe next time the fair rolls in.
A ‘Vegan’ Corn Dog might sound like an oxymoron, but it’s the Corn Dog Batter that’s Gluten Free & Vegan (no eggs or dairy). Our family isn’t Vegan, but with Egg & Dairy Allergies, I try to make most of my recipes adaptable for special diets & allergies. Vegan friends… you can easily sub the real hotdog for a veggie dog & it will turn out fine.
The Tools & Ingredients Used in this Recipe:
This recipe is my Gluten Free & Vegan adaptation of this Original recipe from AllRecipes.com
PrintGluten Free Corn Dog Recipe – Vegan / Egg Free
This Easy Gluten Free Corn Dog Recipe tastes just like the real thing! Plus, it’s Vegan – No Eggs & Dairy Free.
- Prep Time: 20 mins
- Cook Time: 10 min
- Total Time: 30 minutes
- Yield: 8 Corn Dogs
- Category: Dinner
- Cuisine: Gluten Free
Ingredients
- 1 Package of 8 Hot Dogs (Vegan Dogs will work too)
BATTER INGREDIENTS:
- 1 Cup Erika’s Gluten Free Flour Blend
- 1 Cup Corn Meal
- 1/4 Cup Sugar
- 4 Teaspoons Baking Powder
- 1 Cup Milk Alternative + Extra for Thinning Batter if Needed
- 1/4 Cup Aquafaba – the Liquid Drained from a Can of Garbanzo Beans (or 1 Egg)
ADDITIONAL INGREDIENTS:
- 1 Tablespoon Cornstarch for Dusting Hot Dogs before dipping.
- 1 Quart of Frying Oil (I like Refined Coconut Oil, but any Palm Shortening or Vegetable Oil will work)
- 8 Wooden Skewers
Instructions
- In a medium saucepan, boil Hot Dogs for 5-7 minutes until cooked. Don’t overcook them, or they will split open. Remove Hot Dogs and set-aside to cool.
- In small bowl, whisk together all Batter Ingredients and mix until well combined. Place bowl in Freezer to Chill while Oil is Pre-heating. Batter works best when very cold.
- In a deep pot (cast iron is best), bring your Frying Oil to 375 degrees F.
- Prepare Hot Dogs by: Patting them dry with a paper towel; Dusting them with Cornstarch; and Placing a Wooden Skewer though 3/4 of the Hot Dog.
- Remove Batter from Freezer and check consistency. If it’s too thick, whisk in a little extra milk – you want it thick, but just loose enough for dipping. Pour the batter into a tall, narrow drinking glass – This will make dipping & coating the Hot Dogs with batter very easy. Keep topping off as you dip.
- Dip the Hot Dogs one at a time. Immediately place in the hot frying oil to cook.
- Fry the Corn Dogs (2 or 3 at a time) for 3-5 minutes, carefully flipping them half way through to fry evenly on both sides.
- Carefully remove Corn Dogs from Fryer and place on a Paper Towel lined Cooling Rack to absorb excess oil.
- Serve with Homemade Ketchup & Mustard & Enjoy!
Notes
You can make Mini Corn Dogs, by cutting the Hot Dogs into 1/3 or 1/4 size! These are perfect for little hands or Appetizers.
Nutrition
- Serving Size: 1 Corn Dog
- Calories: 425
Ahhhh! I can’t tell you what perfect timing this recipe is! We are having a Carnival themed fundraiser at our school & we’re trying to accommodate a few kids with allergies – This is Perfect! I just discovered your site a few weeks ago & your gluten free bread recipe is AH-Mazing!! Thank you Erika for all of the hard work that goes into modifying each recipe so we don’t have to. :)
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Yay! This is such a fun recipe & I hope the kids enjoy it! =) I also have a Gluten Free & Vegan Churro Recipe that would be perfect for a carnival. So glad to hear that you also enjoyed the bread recipe… Thank you for the sweet comment! God Bless! ~Erika
I followed the recipe all except for the sugar and I also had to replace the sweet rice flour with tapioca starch because I couldn’t fine any of the sweet rice flour. We are a sigar free home so I replaced the sugar with swerve granular sugar. When I fried the corn dogs, the batter started separating from the hot dog. What do you think I did wrong? I had the oil pretty close to around 375. Did the sugar sub mess it up? Or was it the tapioca starch that messed it up?
Hi Jennifer, I can’t say for sure, but it was probably two things: 1) swapping the tapioca starch in place of the rice flour and 2) if the hot dogs aren’t patted dry before dipping then the batter will likely separate. Also, a consistently hot oil temp is key. I noticed that if I started a batch right after another one, the oil wasnt’ hot enough – I had to wait a couple of minutes for the temp to reach 375 again. Hope that helps! =) God Bless! ~Erika
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