Looking for a meal option that is fun, easy, and a definite crowd-pleaser? Eggless Corndogs are a great solution! My kids LOVE these.
Eggless Corndogs Recipe Highlights
Eggless Corndogs are quick and simple to throw together! They’re crispy outside and puffy inside, with the perfect hint of sweetness. The cornbread batter takes less than five minutes to mix up. All that’s left after that is dipping the hot dogs and frying them for a few minutes until they are golden. Easy peasy!
Ingredients Notes & Substitutions
Eggless Corndogs are simple and don’t use a ton of ingredients, but they still taste incredible! Here’s a quick list of what you’ll need to get started (for a full list of ingredients, scroll down to the full recipe!):
How To Make Corndogs Without Eggs Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Get Your Oil Ready for Frying
Fill a Dutch Oven with enough oil to cover the corndogs and heat the oil to a consistent 350º F (180º C).
2 – Prepare the Hot Dogs
Pat the hot dogs dry with paper towels and then shove the skewer up the center. Be sure the whole hotdog and skewer will fit in the bottom of your Dutch Oven to fry!
3 – Make the Batter
Whisk dry ingredients. Then add wet ingredients; mix until well combined.
4 – Dip the Hot Dogs
Pour your batter into a tall glass then dip your prepared hot dogs into the batter and coat them well.
5 – Fry
Fry your battered hot dogs in the Dutch Oven for a few minutes, until they are golden brown. Serve immediately!
Storing And Reheating Instructions
Store your eggless corndogs in an airtight bag or container after letting them cool completely. They will keep fine in the refrigerator for three to four days. Make sure your hot dogs are completely dry before you dip them in batter, overwise the batter will slide off. Use a thermometer when frying to make sure that your oil is at the right temperature. If your oil is too hot, the corn dogs can burn. If the oil is too cold, the breading will absorb the oil and be heavy. After dipping the hot dog into the batter and ready to fry, hold the corn dog, partially submerged, at an angle in the hot oil for 5 seconds to let it seal and prevent them from sticking to the bottom of the pot. When you see that the batter is turning opaque, then carefully drop it into the oil. The wooden sticks can be fried, so you can carefully lower the corn dogs into the oil, with the stick and all. If you feel that your batter is too thick, you can add another tablespoon or two of buttermilk to thin it out.
Freeze your eggless corndogs after they cool completely by wrapping them well with plastic wrap and popping them in the freezer. Frozen corndogs will keep for up to two months. Reheat your eggless corndogs in the oven on a baking sheet at 400º F (200º C) for about 13-15 minutes if they are frozen, or 10 minutes if they’ve been thawed. They should crisp up a little.
More Eggless Finger Food Recipes You’ll Love!
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in April 2021, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
