Dairy-Free Korean Corn Dog
Get ready to indulge in the ultimate street food experience with these Dairy-Free Korean Corn Dogs—a crispy, golden delight perfect for satisfying your cravings! This recipe swaps traditional dairy ingredients for unsweetened almond milk and dairy-free mozzarella, making it an irresistible treat that’s friendly for lactose-free diets. Each skewer alternates between juicy hot dog halves and gooey, melty cheese sticks, all encased in a perfectly seasoned batter and coated with crunchy panko bread crumbs. These corn dogs are fried to perfection, delivering that signature combination of a crispy exterior and a soft, savory center. With just 20 minutes of prep time, they’re not only easy to make but also customizable with your favorite sauces like ketchup, mustard, or spicy mayo. Whether for an at-home snack or a family-friendly dinner, these Korean-inspired corn dogs are guaranteed to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
In a medium mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar.
Step 4
Whisk together the almond milk and egg in a separate bowl.
Step 5
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and thick.
Step 6
Pour the panko bread crumbs onto a shallow plate.
Step 7
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).
Step 8
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.
Step 9
Repeat the coating process with the cheese skewers.
Step 10
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.
Step 11
Remove the corn dogs with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
Step 12
Allow to cool slightly before serving. Enjoy your Dairy-Free Korean Corn Dogs hot with ketchup, mustard, or your favorite dipping sauce.
Nutrition Facts
| Serving size | (1880.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9454.9 |
| Total Fat 924.6g | 0% |
| Saturated Fat 150.5g | 0% |
| Polyunsaturated Fat 540.2g | |
| Cholesterol 380.6mg | 0% |
| Sodium 6521.0mg | 0% |
| Total Carbohydrate 290.8g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 29.0g | |
| Protein 69.1g | 0% |
| Vitamin D 141.6IU | 0% |
| Calcium 786.2mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 549.1mg | 0% |
Source of Calories