Vegan Korean Corn Dog
Introducing the ultimate **Vegan Korean Corn Dog**—a plant-based take on the iconic Korean street food that delivers all the crunchy, cheesy goodness without the meat or dairy! Made with firm tofu, gooey vegan mozzarella, and a perfectly balanced batter of cornmeal and flour, each skewer is coated in crispy panko breadcrumbs and fried to golden perfection. The addition of maple syrup brings a subtle touch of sweetness to the batter, mirroring the traditional flavor profile, while almond milk ensures a velvety texture. Easy to prepare in just 35 minutes, these crowd-pleasing vegan corn dogs are perfect as appetizers, snacks, or party treats. Serve them hot with a drizzle of vegan ketchup or mustard for a savory-sweet bite that’s irresistibly satisfying and 100% plant-based!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 100 grams Vegan mozzarella cheese
- 150 grams All-purpose flour
- 100 grams Cornmeal
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 250 ml Unsweetened almond milk
- 1 tablespoon Maple syrup
- 150 grams Panko breadcrumbs
- 500 ml Oil for frying
- 8 pieces Wooden skewers
Instructions
Press the tofu to remove excess water, then cut into 8 long pieces.
Cut vegan mozzarella into sticks approximately the same length as tofu pieces.
Skewer a piece of tofu and cheese onto each wooden skewer, ensuring the cheese is snug between the tofu pieces. Repeat for all skewers.
In a large bowl, mix together all-purpose flour, cornmeal, baking powder, and salt.
Slowly add unsweetened almond milk and maple syrup to the flour mixture, whisking until it forms a thick, smooth batter. Adjust the consistency with more almond milk if needed.
Place panko breadcrumbs in a shallow dish and set aside.
Preheat oil in a deep pot to 175°C (350°F).
Dip each skewered tofu-cheese assembly into the batter, coating evenly. Allow excess batter to drip off.
Roll the coated skewers in the panko breadcrumbs, pressing gently to adhere.
Fry the coated skewers in hot oil for about 4-5 minutes or until golden brown and crispy.
Remove from oil and drain on paper towels to remove excess oil.
Serve the vegan Korean corn dogs hot, drizzled with vegan ketchup or mustard if desired.
Nutrition Facts
Calories |
6303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 541.4 g | 694% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 336.7 g | 122% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 27.2 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1364 mg | 105% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 714 mg | 15% | |
*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.
