Here’s a vegan version of the carnival classic that you can make at home in a pinch. Need we say more?

Corn Dogs with Tangy Mustard Dipping Sauce [Vegan]

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  • Oil (for frying)
  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1 cup pancake mix
  • 1/2 cup cornmeal
  • 1 teaspoon seasoned salt
  • 1/4 medium onion, peeled and grated
  • 6 vegan hot dogs
  • 6 Popsicle sticks or chopsticks
  • 4 tablespoons flour

Tangy Mustard Sauce:

  • 1/2 cup Dijon mustard
  • 1/4 cup vegan mayonnaise
  • 1/4 cup agave
  • 1 tablespoon apple cider vinegar


  1. Prepare deep fryer according to directions, or heat 4 inches of oil in a heavy pot to 375°F.
  2. In a small bowl, combine soy milk and apple cider vinegar, then set aside.
  3. In a medium bowl, stir together pancake mix, cornmeal, and seasoned salt.
  4. Add soy milk-vinegar mixture and onion to dry ingredients and stir just until combined.
  5. Pour batter into a drinking glass until it is about 3/4 full.
  6. Prepare hot dogs by placing a stick in each dog and rolling it in flour.
  7. When oil is ready, dip each floured hot dog into the drinking glass full of batter.
  8. Wearing an oven mitt, place battered hot dog into heated oil, holding the stick carefully, and cook 4–6 minutes or until very golden brown.
  9. Serve with Tangy Mustard Sauce (below).
  10. In a small bowl, mix mustard, mayonnaise, agave, and vinegar with a whisk until very well combined.

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  • Sauce


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