Mini Corn Dogs with Ranch Dip



  • 8 vegan hotdogs (1 package)
  • 1 cup fine yellow cornmeal
  • ½ cup organic unbleached all-purpose flour
  • 2 tablespoons evaporated cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¾ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper
  • 2 level tablespoons Follow Your Heart VeganEgg, dry
  • 1 cup, plus ¾ cup ice-cold almond or oat milk
  • 1 teaspoon apple cider vinegar
  • neutral-tasting oil for deep frying




  1. Heat oil in large pot to 350°F.
  2. Slice hot dogs in half and place on wooden skewers. Set aside.
  3. To a mixing bowl add cornmeal, flour, sugar, baking powder, baking soda, garlic powder, chili powder, sea salt, and pepper. Whisk until uniform.
  4. In a separate bowl or measuring cup whisk Follow Your Heart VeganEgg, 1 cup cold almond or oat milk and whisk until uniform and slightly thickened, about 1 minute.
  5. Add VeganEgg mixture into dry ingredients and add remaining almond or oat milk and apple cider vinegar and whisk until uniform. Transfer batter into tall glass.
  6. Dunk each hotdog into batter until well coated and add to oil. Fry about 3-5 minutes, or until golden. Remove from heat.
  7. Serve corndogs warm with Follow Your Heart Ranch and ketchup on side for dipping.

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