These Game Day Mini Vegan Corndog Bites are a must for your next party! Crispy on the outside and soft on the inside, they’re packed with flavor without any animal products.
These little bites disappear fast, trust me! I love serving them with a side of mustard for dipping—just like at a carnival. Who doesn’t enjoy a bit of nostalgia with their snacks? 🎉
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives a nice color and classic corndog flavor. If you can’t find yellow, white cornmeal works too!
All-Purpose Flour: I usually use regular flour, but for gluten-free, you can substitute with a 1:1 gluten-free flour blend. This will keep the bites just as crispy!
Plant-Based Milk: Almond, soy, and oat milk are my favorites for this recipe. Choose whichever you have on hand or prefer. Coconut milk makes it extra creamy!
Vegan Mini Hot Dogs: Look for brands that are specifically labeled vegan. If you can’t find mini ones, cut regular vegan sausages into bite-sized pieces.
How Do You Get the Batter to Stick?
The trick to getting that perfect batter coating is to ensure your ingredients are mixed well but not overdone. The batter should be thick enough so it clings onto the mini hot dogs while frying. Here are some tips:
- Make sure to let the wet ingredients curdle with apple cider vinegar for that buttermilk effect; it helps with texture.
- Dip the hot dogs immediately after skewering, so the batter coats them when it’s still fresh.
- Don’t overcrowd the pot while frying. It helps maintain the oil temperature and ensures an even cook.
Try these out, and you’ll have perfectly coated, golden corndog bites!
Game Day Mini Vegan Corndog Bites
Ingredients You’ll Need:
For the Corndog Bites:
- 1 cup cornmeal (yellow)
- 1/2 cup all-purpose flour (or gluten-free flour if preferred)
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup unsweetened plant-based milk (e.g. almond, soy, oat)
- 2 tbsp vegetable oil, plus extra for frying
- 1 tbsp apple cider vinegar
- 12 vegan mini hot dogs (or vegan sausages cut into bite-size pieces)
- Mustard and ketchup for serving
- Toothpicks or small skewers
Time Needed:
This recipe generally takes about 15 minutes to prep and around 10 minutes to cook. You’ll be enjoying these tasty bites in about 25 minutes total, perfect for game day snacking!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, onion powder, and garlic powder until it’s all mixed well. This is where the corndog flavor begins!
2. Make the Vegan Buttermilk:
In a separate bowl, combine the plant-based milk, vegetable oil, and apple cider vinegar. Let it sit for about 2 minutes. This will curdle slightly and create a vegan buttermilk that makes the batter nice and fluffy.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be thick enough to coat the mini hot dogs well.
4. Heat the Oil:
In a deep pot or fryer, heat enough oil to deep fry the bites to about 350°F (175°C). You want the oil hot enough so they get crispy!
5. Skewer the Hot Dogs:
Take your vegan mini hot dogs and carefully skewer each one with a toothpick or small skewer. This will make dipping and frying much easier!
6. Coat and Fry:
Dip each skewer of mini hot dog into the batter, ensuring it is fully coated. Then, gently place the battered hot dogs into the hot oil, frying them for about 2-3 minutes. Make sure to turn them occasionally until they’re golden brown and crispy.
7. Drain and Serve:
Once they are evenly cooked, use a slotted spoon to remove the corndogs from the oil and let them drain on paper towels. This will soak up any excess oil!
8. Add Dips:
Serve your hot mini vegan corndog bites warm, with mustard and ketchup on the side for dipping. You can also slice a few in half and top with a swirl of vegan mustard for a fun presentation.
Enjoy your crunchy, savory, and fun vegan corndog bites perfect for any game day or party snack! Everyone is sure to love them! 🎉
Can I Use Other Types of Flour?
Absolutely! If you want to keep it gluten-free, use a 1:1 gluten-free flour blend. You can also try whole wheat flour for a nuttier flavor, but it may change the texture slightly.
How Can I Make This Recipe Ahead of Time?
You can prepare the batter and skewer the hot dogs in advance. Store the coated hot dogs in the fridge for up to 1 day before frying. Just make sure to fry them fresh for the best texture!
What’s the Best Way to Store Leftover Corndog Bites?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to get them crispy again!
Can I Air Fry These Instead of Deep Frying?
Yes! For a healthier option, preheat your air fryer to 375°F (190°C) and cook the battered hot dogs for about 8-10 minutes, flipping halfway through, until golden brown and crispy.
