Vegan corn dogs recipe

As a kid I loved to watch the guy at the corn dog stand dip the wieners in the thick creamy batter and fry the daylights out of them. When I was with my mother I knew I couldn’t have a greasy battered dog of my own, so I simply stood there and admired how the other kids ate them; the care they took making the perfect swirl of ketchup or mustard, and then dipping it in the saucy-stuff anyway.

I remember the first time I had a corn dog, I was with my dad. He hated most fast food, but seemed to be okay with the battered stick wiener. He brought us to the corn dog man, pointed at him and said, “See girls, that’s how it’s done, right before your eyes. This will be better than any pogo we ever buy at the store.” He bought my sisters and I each one, and I swear to this day, that THIS day is the reason my sister will still swear that hots dogs are her favourite food.

vegan pogo recipe

Foods do something to us, they promote memories both fonds and horrific. I looked at Pogos and remembered my dad.

Now that I’m vegan, I wanted to show you how to make vegan corn dogs / pogos (here in Canada).

NOTES:

  1. Let your batter sit for a few minutes before coating the veggie dogs. This is key because it will thicken as it sits and then will coat the veggie dogs more evenly.
  2. The key to making the batter stick to your veggie dogs is making sure they are patted dry before dipping.


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How To Make Vegan Corns Dogs / Pogos
 
Prep time
Cook time
Total time
 
A vegan version of a beloved carnival snack. I've had a hard time finding a good vegan version of a pre-made corn dog (pogo).
Author:
Recipe type: Fast Food
Cuisine: American
Serves: 4-6
Ingredients
  • ¾ cup cornmeal (fine)
  • ¾ cup organic all-purpose flour + extra for sprinkling
  • 2 tsp baking powder
  • 2 ½ tbsp granulated white or cane sugar
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • ¾ cup unsweetened soy milk
  • ¼ cup aquafaba (chickpea liquid)
  • veggie wieners, patted dry
  • wooden skewers
  • organic frying oil of your choice
Instructions
  1. Heat your oil between 350F-375F in a deep pot over medium-high heat or in heat in a deep-fryer. If you are stovetop frying you'll need roughly 4 to 5 cups of oil to deep fry as well as a thermometer.
  2. In a large bowl, whisk to combine cornmeal, flour, baking powder, sugar, salt, and white pepper. In a separate bowl, whisk together the soy milk and aquafaba. Mix the wet ingredients into the dry, until well combined. You can also do this in a food processor or blender.
  3. Pour your batter into a tall glass, and dust some flour on a dinner plate.
  4. Skewer your wieners and roll in the flour. One at a time, dip your skewered dogs into the tall glass of batter and fry until lightly browned roughly 3-5 minutes.
  5. Drain on paper towels or wire cooling rack. Serve with ketchup and mustard.

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15 Comments

  • Jes says:

    Looks amaze, just wondering what oil you use for deep frying? 🤗

  • Tara says:

    For some reason the batter became very dry and firm for me, even though I followed the instructions and ingredients. So I had to add milk to make it runnier. After that it was fine! 🙂 I am not from North America so I have never tasted it before so I cannot compare but they are very delicious 🙂

  • Kim Dykmann says:

    I can’t wait to try this!!! Back home in Des Moines, Iowa, we could buy veggie corn dogs!! On the last day, they offered two for one!! Needless to say, I always went on the last day!! The Iowa fair is 1 out of 10 places you have to see in the US!! Lots of fun!!! Thrilled to try this recipe!!!!

  • Jacqueline says:

    I made these into mini corn dogs without the sticks because I didn’t have any and they came out so good! all the omni people in my house loved them!

  • Margaret Morris says:

    I just tried this but using gluten free flour…OMG. All hail TheEdgyVeg. My mouth is too full to say anymore.

  • Rose says:

    Hej, is fine cornmeal the same as corn flour?

  • Adrianna says:

    Have you tried freezing these and reheat? I want to make these as part of my mother’s day gift and freeze a batch so she can eat anytime she wants.

    Thanks! Recipe looks amazing!

  • Courtney says:

    Thanks a million!! Delicious 🤤

  • Andrea says:

    WOW ….. that’s all I can say. These are AMAZING !! I used oat milk because I didn’t have any soy milk and they worked out just fine! my batter was a little thick so I just added a bit more and it was perfect.

  • Yaz says:

    Hello! Question: could you use flax egg or chia egg instead of aquafaba?

    • EdgyVeg says:

      I haven’t tried those but I think of the two options, a flax egg would work most similarly to the aquafaba in this recipe

  • Louie says:

    I personally got to taste Candice’s vegan corn dogs and they were 110% better than any other pre-packaged corn dogs we taste tested. You can see our honest reactions on her videos on YouTube! This recipe is definitely worth 10 stars but can only give 5 stars🤗 definitely recommend anyone craving corn dogs or pogos

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