Prepare the vegan sausages by cutting them to fit your skewers and inserting a skewer into each sausage, making sure it’s secure.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, black pepper, and smoked paprika (if using).
- Slowly add plant-based milk and vegetable oil to the dry ingredients, stirring until smooth and thick enough to coat the back of a spoon. Adjust the consistency by adding more flour or milk as needed.
- Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C), ensuring there is enough oil to submerge the corn dogs.
- Dip each skewered sausage into the batter, ensuring it’s evenly coated. Tap off any excess batter.
- Carefully fry the corn dogs for 3-4 minutes or until golden and crispy, turning occasionally to ensure even cooking.
- Remove from the oil and place on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces like ketchup, mustard, or vegan mayo.