Vegan Jalapeno Corn Dog

Posted by in 4th of July, Cinco De Mayo, Cooking, Lunch/Dinner, Super Bowl Sunday | 0 comments













Hello & Happy Wednesday!!




Let me just start by saying, I got a lot of recent food inspiration.. from watching a show on carnival food lol. 





Also, the idea of a vegan corn dog seemed exciting as in all my years of exploring vegan eats, I’ve still yet to ever encounter one and honestly the last time I even had a corn dog was circa 1995.


(truth, as a kid my mom would buy a lifetime supply in the summer and I swore would never eat one again since the thought of them gave me nightmares)









Fast forward to 2015 post watching a show focusing on carnival type foods, (I don’t recommend this for those fasting)I got the craving for a fresh vegan corn dog. Not the frozen store bought kind that taste like cardboard lol, but one with homemade batter and what I like to refer to as a “fancy sauce” 





Thus the Jalapeño Vegan Corndog Spicy mayo was born!!








This recipe was one of the first concepts I produced back in early 2014. Today, its still one of my personal favorites! If you love classic indulgent eats or simply have an affinity for all things spicy.. 


You have to try my classic recipe for vegan Jalapeño Corndogs!








Why this recipe rocks:


Super easy


Can be made into minis for the perf app!

Non vegan approved

Great aesthetic appeal



Great for entertaining (perf game day eats)

The sauce is spicy, but also cools down the heat of the jalapeno


































Yields 6

Vegan Jalapeno Corn Dogs with Spicy Mayo

25 minPrep Time

25 minCook Time

50 minTotal Time

Save RecipeSave Recipe


    Corn Dogs:
  • 1 1/4 cup plain flour
  • 1 cup yellow cornmeal
  • 1 tbs sugar or maple syrup
  • 1 tsp sea salt
  • 1 tsp garlic and onion powder
  • 1 tbsp baking powder
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 jalapeno sliced (or more for more spice!)
  • 1 1/2 cups almond milk
  • 4 Lite Life Large Hot Dogs
  • 2 quarts of vegetable oil for frying
  • wooden skewers
  • Spicy Mayo:
  • 1/2 cup veganaise
  • 3 chilis in adobo sauce
  • squeeze of fresh lime juice


  1. In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
  2. In a large bowl, add the cornmeal, flour, sugar, baking powder, seasonings and salt. Then add the almond milk and jalapeños (or maple syrup if using that). Stir until combined. (Batter should be a little thicker than pancake batter)
  3. Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
  4. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. (make sure the oil is super hot so it starts to immediately cook, if not it will just drip off)
  5. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on cookie rack over paper towels to drain grease. Repeat with all hot dogs.
  6. For the Spicy Mayo add all the ingredients to a food processor scraping down the sides. Serve with corn dogs.










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