Vegan Korean Corn Dog
Crispy, golden, and completely plant-based, these Vegan Korean Corn Dogs are the perfect indulgent snack or party treat. Made with a combination of firm tofu and melty vegan mozzarella cheese, this recipe creates a protein-packed twist on the classic street food favorite. Each skewer is coated in a thick, flavorful batter made from cornmeal, almond milk, and a touch of maple syrup, then rolled in panko breadcrumbs for an irresistibly crunchy texture. Deep-fried to perfection, these corn dogs are best served hot with a drizzle of your favorite vegan ketchup or mustard. Whether you're vegan or just looking to try something new, this recipe is a showstopper that brings the Korean street food vibe straight to your kitchen!
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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
Directions
Step 1
Press the tofu to remove excess water, then cut into 8 long pieces.
Step 2
Cut vegan mozzarella into sticks approximately the same length as tofu pieces.
Step 3
Skewer a piece of tofu and cheese onto each wooden skewer, ensuring the cheese is snug between the tofu pieces. Repeat for all skewers.
Step 4
In a large bowl, mix together all-purpose flour, cornmeal, baking powder, and salt.
Step 5
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.
Step 6
Place panko breadcrumbs in a shallow dish and set aside.
Step 7
Preheat oil in a deep pot to 175°C (350°F).
Step 8
Dip each skewered tofu-cheese assembly into the batter, coating evenly. Allow excess batter to drip off.
Step 9
Roll the coated skewers in the panko breadcrumbs, pressing gently to adhere.
Step 10
Fry the coated skewers in hot oil for about 4-5 minutes or until golden brown and crispy.
Step 11
Remove from oil and drain on paper towels to remove excess oil.
Step 12
Serve the vegan Korean corn dogs hot, drizzled with vegan ketchup or mustard if desired.
Nutrition Facts
| Serving size | (1491.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6303.3 |
| Total Fat 541.4g | 0% |
| Saturated Fat 88.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4741.7mg | 0% |
| Total Carbohydrate 336.7g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 27.2g | |
| Protein 70.3g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 1363.6mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 713.5mg | 0% |
Source of Calories