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. Afterward, add milk and vegetable oil. Then whisk until the batter becomes smooth and thick.

Ideally, the batter should coat the cheese evenly.

3: Prepare the Potato Layer

Meanwhile, mash the boiled potatoes in a bowl. Then mix corn, peas, chilli flakes, Maggi masala, and chaat masala.

Next, coat each cheese stick with the potato mixture. Consequently, the corn dogs develop an extra crispy layer.

4: Coat the Vegetarian Korean Corn Dogs

After preparing the potato layer, dip the skewered cheese sticks into the batter.

Immediately roll them in panko breadcrumbs or diced potatoes. Because of this coating, the recipe will develop a crunchy outer layer during frying.

5: Fry the Corn Dogs

Heat oil in a deep pan to about 175°C (350°F).

Then carefully place the coated corn dogs in the hot oil. Fry them for about 2–3 minutes until golden brown.

Finally, remove the corn dogs and place them on paper towels to absorb excess oil.

6: Add Toppings and Serve

While the vegetarian Korean corn dogs remain warm, roll them lightly in sugar if you prefer a sweet flavor.

Then drizzle sauces such as:

ketchup

mustard

mayonnaise

sweet chilli sauce

Serve immediately for the best taste.