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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
Servings 6 pieces
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

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.
Author: Gayatri Iyer
Calories: 280kcal
Course: Snack
Cuisine: Korean
Keyword: vegetarian korean corn dogs, korean street food, cheese corn dogs