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.
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This Easy Gluten Free Corn Dog Recipe tastes just like the real thing! Plus, it’s Vegan – No Eggs & Dairy 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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Thanks, Erika! I will try that next time! 2 out of my three kiddos and my husband and I loved them! Do you have any other corn dog recipes I could try? I am hoping to find one that my oldest likes. She is a picky eater…
Is it at all possible that your batter consistency was too thin? I’ve deep fried many different gluten free foods and I noticed I sometimes have to tweak my thickness of batter so that way it doesn’t separate as much once it hits the hot boiling oil. (Example, I made gf donut holes and they turned out more like “comets” with pieces of the tails breaking off.) GF cooking/frying/baking is a trial and error process in itself, keep trying till it comes out right. Good luck!
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Can these be frozen?
I’m wondering the same thing!
Hi, Erika,
I am so happy to have discovered your beautiful blog. When replacing eggs, I usually use ground flaxseed mixed with water. Do you think that would work for this recipe in place of the aquafaba? Thanks!
Do you think this is adaptable for an air fryer? It sounds like the batter should be thick and less likely to drip.