A Crunchy and Delicious Twist on a Classic Snack

Korean corn dogs, or “gamja-hotdog” or “K-gangs,” are a street food that originated in South Korea. Here is a twist on a classic snack. It is named Vegetarian Korean Corn Dogs. They are crispy on the outside, gooey cheese on the inside, and have some very interesting toppings, making them a fun and tasty treat. Unlike the quintessential American corn dog, which traditionally features a sausage covered in cornmeal batter, these Korean corn dogs are dramatically coated in both sweet and savory layers. They are often filled with mozzarella cheese that oozes out from inside, then rolled in sugar, panko breadcrumbs, and even tiny morsels of diced potatoes for added texture. This vegetarian one has the sausage replaced with mozzarella cheese sticks, where all people can enjoy eating it.

Ingredients for Vegetarian Korean Corn Dogs:

How to make the Batter:

• 1 cup all-purpose flour
• 1/4 cup cornmeal (optional for a slight crunch)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 tablespoon vegetable oil

Prep the Corn Dogs:

• Six (6) mozzarella cheese sticks (Ideally, cut into halves for smaller corn dogs)
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• 3 boiled potatoes (optional, for a potato coating)
• ½ cup corn
• ½ cup peas
• Chilli flakes
• Maggi masala
• Chat masala
• Ginger (optional)
• Garlic (optional)
• 1/4 cup granulated sugar (for rolling, optional)
• Wooden skewers
• Oil for frying (vegetable oil or canola oil works great)

For Toppings (optional):

• Ketchup
• Mustard
• Mayonnaise
• Sweet chilli sauce

Instructions to make Vegetarian Korean Corn Dogs:

Prepare the Skewers:

If you’re using cheese sticks, cut them in half if you want smaller corn dogs. Stick a wooden skewer through each cheese stick, securing it well but not going all the way through the other side.

Make the Batter:

In a mixing bowl, whisk together the flour, cornmeal (if using), sugar, baking powder, and salt.

Add the milk, and vegetable oil to the dry ingredients and mix until you have a thick, smooth batter. The batter must be thick enough to coat the cheese sticks so it doesn’t drip too much. If it is too thick, add a little milk.

Prepare the Cheese and Potato Layer

1. In a bowl, combine the mashed potatoes, corn, chili flakes, oregano, and salt. Mix well until it forms a smooth, pliable dough.
2. Take a cheese stick and insert a wooden skewer into one end.
3. Take a portion of the potato mixture and evenly coat the cheese stick, ensuring no gaps. Smooth the surface for an even layer. Repeat with the remaining cheese sticks.

Coat the Corn Dogs:

Dip each skewered cheese stick into the batter, making sure it is completely covered. Allow any excess batter to drip off.

Immediately roll the battered cheese stick in the panko breadcrumbs or diced potatoes (or both for a combo coating), pressing gently to ensure the coating sticks.

Fry the Corn Dogs:

• Heat oil in a deep-frying pan or pot over medium-high heat (about 350°F or 175°C).
• Carefully place the coated cheese sticks into the hot oil, frying a few at a time to avoid overcrowding.
• Cook till they are brown and crisp; this will take about 2-3 minutes, turning often to cook uniformly.
•  Remove them from the oil after they are cooked and let them drain out excess oil on a paper towel-lined plate.
•  Add final touches
• Roll the warm corn dog into granulated sugar for an added sweet element.
• Finish them by drizzling some ketchup, mustard, mayonnaise or sweet chili sauce.

Serve:

Serve them hot! Enjoy your homemade vegetarian Korean corn dogs with a cold drink. You can bet everyone will enjoy these.

Cooking Tips:

• Mix some chili flakes, paprika, or garlic powder into the batter for added flavor.
• Feel free to mix in different cheeses or add a mix of vegetables along with the cheese stick for added variety.
• The delightful textures and tastes that come together in Korean corn dogs make it a must have for the snack time, and of course, this vegetarian adaptation will let everyone enjoy this trendy street food!Comment about it on our Instagram handle @thefood.travellers