Dairy-Free Korean Corn Dog
Indulge in the irresistible crunch and gooey center of Dairy-Free Korean Corn Dogs, a crowd-pleasing twist on the classic street food favorite. This recipe pairs juicy hot dogs and creamy dairy-free mozzarella cheese, both skewered and coated in a light, golden batter made with almond milk and cornmeal. Rolled in crispy panko bread crumbs and deep-fried to perfection, these corn dogs feature a delicate crunch and a delightfully cheesy pull. Perfect for sharing at gatherings or enjoying as a fun treat, these corn dogs are entirely dairy-free and can be customized with your favorite dipping sauces, like ketchup or mustard. Whether you're craving a nostalgic bite or an exciting new snack, this Korean-inspired recipe is sure to satisfy.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons sugar
- 1 cup unsweetened almond milk
- 1 large egg
- 6 hot dogs
- 6 sticks mozzarella cheese (dairy-free)
- 1 cup panko bread crumbs
- 4 cups vegetable oil
- 12 wooden skewers
Instructions
Start by slicing each hot dog in half. Insert a wooden skewer into one end of each half, leaving about 2 inches of skewer exposed.
On a separate skewer, thread a stick of dairy-free mozzarella cheese, leaving some skewer exposed. You should have equal numbers of hot dogs and cheese sticks on separate skewers.
In a medium mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar.
Whisk together the almond milk and egg in a separate bowl.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and thick.
Pour the panko bread crumbs onto a shallow plate.
Heat the vegetable oil in a large, deep pot over medium-high heat. The oil should be about 3 inches deep. Aim for a temperature of 350°F (175°C).
Dip a hot dog skewer into the batter, ensuring it is evenly coated. Immediately roll the coated hot dog in panko bread crumbs, pressing gently so they adhere.
Repeat the coating process with the cheese skewers.
Carefully place a few of the battered hot dogs and cheese sticks into the hot oil, frying in batches. Fry each until golden brown and crispy, about 3-4 minutes.
Remove the corn dogs with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
Allow to cool slightly before serving. Enjoy your Dairy-Free Korean Corn Dogs hot with ketchup, mustard, or your favorite dipping sauce.
Nutrition Facts
Calories |
9455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 924.6 g | 1185% | |
| Saturated Fat | 150.5 g | 752% | |
| Polyunsaturated Fat | 540.2 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 6521 mg | 284% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 29.0 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 786 mg | 60% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
