Can I make corn dogs with tangy mustard dipping sauce [vegan] ahead of time?

Yes, many appetizers can be prepared ahead and served cold or quickly reheated.

Is corn dogs with tangy mustard dipping sauce [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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

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