Veg Korean Corn Dog Recipe

A fun and flavorful twist on the classic street snack, our Vegetarian Korean Corn Dog combines a crispy golden crust with a melty, gooey center. Crunchy on the outside and soft on the inside, these corn dogs feature a savory veggie sausage or mozzarella stick or both coated in a slightly sweet batter, rolled in panko breadcrumbs, and deep fried to perfection. Finished with a sprinkle of sugar, a drizzle of ketchup and mustard, or even a spicy mayo dip, each bite is an explosion of textures and flavors

Ingredients

1 Cup lukewarm water

1 Tablespoon sugar

1 Tablespoon instant dry yeast

3/3 Cup refined flour

3 Medium size potato

250 Gram mozzarella cheese

As needed panko bread crumbs

Topping

Salt

Caster sugar

Mayonnaise

Mustard sauce

Ketchup

Step:1

Let’s prepare batter . In a bowl , add lukewarm water , sugar , and instant dry yeast

Step:2

Stir well and let it sit for 5-10 minutes or until the yeast become foamy , this is a good way to check if the yeast that you are using is still active

Step:3

Once the yeast is activated , take a large mixing bowl , pour in the yeast water and add refined flour . Mix everything well until you get a smooth sticky batter . Cover it and keep it in a warm place to let it rise until it doubles in volume

Step:4

While the batter is resting , peel and cut the potatoes into small dice , blanch them in boiling water for exactly 4 minutes , then drain and transfer into a tissue lined tray . Set them aside to cool completely

Step:5

Next , cut the mozzarella cheese block into long rectangular sticks or use cubes if that’s more convenient , the shape won’t matter much since they’ll be fully coated . Skewer the cheese sticks on a bamboo skewer carefully and keep them ready

Step:6

After the batter has risen , give it a quick mix you’ll notice it’s stretchy and stringy , that’s due to the gluten formation . The batter is now ready to use

Step:7

Before frying , set up your coating . You’ll need the diced potatoes , panko breadcrumbs , prepared batter , and skewered cheese sticks . Also , heat oil in a kadhai or deep pan to 175C

Step:8

Now , take a cheese skewer and dip it fully into the batter . Lift , pull gently , and rotate to coat evenly . Immediately roll the coated stick in diced potatoes , press lightly so the pieces stick well . Finally , coat the entire thing in panko breadcrumbs

Step:9

Carefully drop the prepared corn dog into the hot oil and fry until it turn golden brown and crispy . Avoid stirring to prevent the coating from loosening or the cheese form oozing out . Once fried , take it out and let it drain over a wire rack or a sieve

Step:10

To finish , sprinkle a pinch of salt and caster sugar on top . Drizzle mayonnaise , mustard sauce , and ketchup as per you like . You can also try other topping ideas like sweet chili sauce , spicy mayo or even a sprinkle of peri peri seasoning . The Veg Korean Corn Dog Is Ready Serve It And Enjoy

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