These vegetarian Korean corn dogs have a crisp, craggy coating around mozzarella, vegetables or plant-based sausage. The batter puffs in hot oil and is finished with sugar, ketchup or mustard.
Ingredients
Use skewers, mozzarella or vegetarian sausages, flour, baking powder, milk, a little sugar and breadcrumbs. Keep the batter thick enough to cling.
Vegetarian Korean Corn Dogs
Crispy cheese-filled Korean street food corn dogs coated in spiced potato and panko, deep fried golden and served with dipping sauces
Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornmeal optional
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 tablespoon vegetable oil
Filling and Coating
- 6 mozzarella cheese sticks
- 1 cup panko breadcrumbs
- 3 boiled potatoes optional coating
- 1/2 cup corn
- 1/2 cup peas
- chilli flakes
- Maggi masala
- chaat masala
- ginger optional
- garlic optional
Additional Ingredients
- wooden skewers
- oil for frying
- sugar for coating optional
Instructions
- How to Make Vegetarian Korean Corn Dogs
- 1: Prepare the Skewers
- First, cut mozzarella cheese sticks in half. Then insert wooden skewers into the cheese pieces. However, make sure the skewer stays firmly inside the cheese.
- 2: Prepare the Batter
- Next, combine flour, cornmeal, sugar, baking powder, and salt in a bowl. Then add the milk and vegetable oil. Then whisk until mixture is thick and smooth.
- Ideally the cheese should be evenly coated with the batter.
- 3: Mash the boiled potatoes in a bowl and add corn, peas, chilli flakes, Maggi masala and chaat masala.
- Coat the potato mixture to the cheese stick. This step helps you achieve extra crispiness.
- 4: Coat the skewered sticks with batter evenly.
- Coat immediately in panko breadcrumbs.
- 5: Now it's time to fry the corn dogs. Heat oil in a deep pan to about 175°C (350°F).
- Then, carefully lower the coated corn dogs into the hot oil. Cook each side until golden brown, about 2-3 min.
- Finally, remove the corn dogs and place them on paper towels to drain off excess oil.
- 6: While the vegetarian Korean corn dogs remain warm, roll them lightly in sugar if you prefer a sweet flavour.
- Then drizzle sauces such as the following:
- ketchup
- mustard
- mayonnaise
- sweet chilli sauce
- Serve immediately for the best taste.
Notes
Best served immediately while hot and crispy. Roll in sugar for a sweet-savoury Korean street food experience.
Method
Skewer the filling and chill it briefly. Dip in batter, coat with breadcrumbs and fry at 170–175°C until evenly golden. Drain on a rack, then add your chosen toppings.
Tips for crisp corn dogs
- Dry the cheese or sausage before dipping.
- Keep oil temperature steady.
- Do not crowd the pan.
- Serve immediately for the best crunch.
FAQs
Can I bake them?
Baking works, but the coating will be less airy and crisp.
Final thoughts
These corn dogs are a fun street-food style snack for parties and weekend cooking.
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