Vegetarian Korean Corn Dog
Satisfy your cravings with these irresistible Vegetarian Korean Corn Dogs, a mouthwatering meat-free twist on the beloved Korean street food classic. Perfectly crispy on the outside and delightfully gooey on the inside, these corn dogs feature a harmonious pairing of vegetarian sausages and mozzarella cheese, skewered and coated in a thick, flavorful batter made with all-purpose flour and cornmeal. Rolled in a generous layer of crunchy panko breadcrumbs and fried to golden perfection, they deliver a delightful balance of textures that will have you reaching for seconds. Ready in under an hour, this easy recipe is ideal for casual parties, family dinners, or a unique snack experience. Serve them hot with your favorite dipping sauces to elevate the fun and flavor. Keywords: Vegetarian Korean Corn Dog, meat-free street food, crispy panko breadcrumbs, mozzarella cheese snack, golden fried recipe.
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Recipe Information
Ingredients
- 4 pieces vegetarian sausages
- 4 sticks mozzarella cheese blocks
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons sugar
- 1 cup milk
- 1 large egg
- 2 cups panko breadcrumbs
- for frying vegetable oil
- 8 pieces wooden skewers
Instructions
Begin by soaking wooden skewers in water for about 15 minutes to prevent them from burning during frying.
Cut each vegetarian sausage and mozzarella cheese block in half. Insert a wooden skewer halfway into each piece of sausage, followed by a piece of mozzarella cheese on the same skewer, pressing them together gently.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar. In another bowl, whisk together the milk and egg until well combined.
Pour the milk and egg mixture into the dry ingredients and stir until a smooth batter forms. The batter should be thick enough to coat and stick to the sausages and cheese easily.
Spread the panko breadcrumbs evenly on a plate.
Preheat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). While the oil heats, dip each prepared skewer into the batter, turning to coat completely, then immediately roll the battered skewer in the panko breadcrumbs to cover it thoroughly.
Carefully place the coated skewers into the hot oil. Fry them in batches to avoid overcrowding, turning occasionally until they are golden brown and crispy, about 3-5 minutes per skewer.
Remove the corn dogs from the oil using a slotted spoon and drain on a plate lined with paper towels.
Serve the Vegetarian Korean Corn Dogs hot, with your favorite dipping sauces.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 15.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 371 mg | 29% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 460 mg | 10% | |
*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.
