These are the most incredibly delicious and fun vegan corn dogs you'll ever make! The batter is light and airy and crunchy and flavorful, and the process of making the corn dog is an easy, no-deep-fryer-required blast. A perfect recipe to make with the kiddos in order to enjoy the wonderful hand-held treat that is a vegan corn dog.
Heat ¼ to ½ inch neutral oil (canola or safflower) or olive oil over medium heat in a dutch oven pot or another sturdy pot with high edges.
When the oil is ready to fry, combine all the batter ingredients together in a large, shallow bowl. Adjust the batter if it's too thin or thick by adding slightly more chickpea flour or soy milk.
Skewer the 4-inch vegan hot dogs, and then roll the dogs in the batter, and then fry (1 or 2 at a time) in the oil for 30 seconds to 2 minutes on each side, turning frequently with tongs to cook each side evenly. The batter cooks quickly, so watch the dogs carefully. They should turn out mildly triangular, because you're not immersing all of the batter in oil, but rather turning the dogs about 3 times or so, until all of the batter is cooked and crispy golden brown.Note: if you are using a store bought vegan hot dog, be sure to cook (or briefly microwave ~30 seconds) them beforehand according to the instructions, so they are mostly cooked through when battered and fried.
Serve the corn dogs immediately with ketchup and mustard and chips, or whatever you want.
Notes
Nutrition facts only apply to the batter itself. The vegan hotdogs and amount of oil used are too variable to calculate accurately.