These Game Day Mini Vegan Corndog Bites are perfect for a snack while watching the big game! They are crispy on the outside and soft on the inside, filled with a delicious plant-based hot dog.
These bites are a hit at parties; I always catch everyone sneaking extras! I love dipping them in mustard or ketchup, but they are yummy on their own too. Try making them for your next hangout!
Key Ingredients & Substitutions
Vegan Hot Dogs: Choose your favorite brand of vegan hot dogs. You might also try using tempeh, seitan, or other plant-based sausages if you want to switch it up.
Cornmeal: I love using yellow cornmeal for its wonderful texture, but white cornmeal works too. If you can’t find cornmeal, try polenta or fine breadcrumbs as alternatives in a pinch.
Plant-Based Milk: Almond milk is my go-to, but soy or oat milk works just as well. Make sure to use unsweetened varieties to keep the flavors balanced.
All-Purpose Flour: You can substitute with whole wheat flour for a heartier texture or use a gluten-free flour blend if you’re avoiding gluten. Just keep in mind it might alter the texture slightly.
How Do I Achieve Crispy and Delicious Bites?
Getting the perfect crispy texture is all about temperature and battering technique. Here are some tips to help:
- Make sure your oil is properly heated to 350°F (175°C). If it’s too hot, your bites may burn; too cool, and they’ll soak up too much oil.
- Don’t rush the frying process. Fry in small batches to keep the oil temperature stable. Each bite should have enough space to fry evenly.
- Pat hot dogs dry before battering. This helps the batter stay on better while frying.
Drain the bites on paper towels right after frying to keep them crispy. Enjoy the crunch!
Game Day Mini Vegan Corndog Bites
Ingredients You’ll Need:
For the Corndog Bites:
- 6 vegan hot dogs (plant-based sausages)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened plant-based milk (such as almond or soy milk)
- 2 tbsp vegetable oil, plus more for frying
- 1 tsp apple cider vinegar or lemon juice
- Cornstarch or additional cornmeal for coating
For Serving:
- Yellow mustard, for drizzling
- Ketchup or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and approximately 10-15 minutes of frying time, so you’re looking at around 35-40 minutes total. Perfect for a quick snack on game day!
Step-by-Step Instructions:
1. Prepare the Vegan Hot Dogs:
Start by cutting the vegan hot dogs into bite-sized pieces, about 1 to 1.5 inches long. Use paper towels to pat them dry; this helps the batter stick better when frying.
2. Make the Batter:
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until everything is well combined. This will be the dry part of your batter.
3. Add Wet Ingredients:
In a separate small bowl, mix the plant-based milk, vegetable oil, and apple cider vinegar. Let this sit for a minute so it can slightly curdle, making a vegan buttermilk.
4. Combine:
Pour the wet mixture into the bowl with the dry ingredients and whisk until you have a smooth batter with no lumps. It should be thick enough to coat the hot dogs nicely.
5. Prep the Hot Dog Pieces:
Lightly dust the chopped hot dog pieces with cornstarch or a little extra cornmeal. This will help the batter stick when you dip them.
6. Heat the Oil:
In a deep frying pan or pot, pour enough vegetable oil to cover the bottom, heating it to 350°F (175°C). A food thermometer can help you get this just right!
7. Batter the Hot Dogs:
Using a fork or skewer, dip each piece of hot dog into the batter, making sure they are completely coated. Let any excess batter drip off.
8. Fry the Bites:
Carefully place the battered hot dog pieces into the hot oil. Don’t crowd the pan; fry in small batches. Cook for about 2-3 minutes, turning occasionally until they are golden brown and crispy.
9. Drain:
Once they are cooked, carefully remove the bites with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
10. Serve:
Arrange the mini corndog bites on a serving plate. Drizzle with yellow mustard and serve with ketchup or your favorite dipping sauce. Enjoy!
These delicious vegan mini corndog bites are sure to be a hit at your game day gathering!
Can I Use Gluten-Free Flour in This Recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just be aware that the texture might differ slightly, but they will still be delicious!
What Should I Do If the Batter Is Too Thick?
If your batter seems too thick, simply add a tablespoon or two of plant-based milk until you achieve a smooth, pourable consistency. This will help it coat the hot dogs better.
Can I Make These Ahead of Time?
Yes! You can prepare the batter and cut the hot dogs up to a day in advance. Keep them covered in the fridge. Fry them fresh when you’re ready to serve for the best texture!
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in an air fryer or a hot oven for a few minutes to crisp them back up!
