Vegetarian Korean Corn Dog
Discover the ultimate street food indulgence made vegetarian with this crispy and gooey Vegetarian Korean Corn Dog recipe! Perfectly pairing savory vegetarian sausages with melty mozzarella cheese, each skewer is enveloped in a rich and fluffy batter, then coated in crunchy panko breadcrumbs for an irresistible texture. Deep-fried to golden perfection, these Korean-inspired corn dogs offer a fun twist on a classic snack while being entirely meat-free. Ideal for a family gathering, game day, or a cozy movie night, they're customizable with your favorite sauces for dipping. Easy to make in under an hour, this vegetarian treat promises a delightful mix of flavors and textures that will satisfy everyone at the table! ➡ Vegetarian street food recipe, Korean corn dogs, crispy snack ideas.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
- 0 for frying vegetable oil
- 8 pieces wooden skewers
Directions
Step 1
Begin by soaking wooden skewers in water for about 15 minutes to prevent them from burning during frying.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spread the panko breadcrumbs evenly on a plate.
Step 6
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.
Step 7
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.
Step 8
Remove the corn dogs from the oil using a slotted spoon and drain on a plate lined with paper towels.
Step 9
Serve the Vegetarian Korean Corn Dogs hot, with your favorite dipping sauces.
Nutrition Facts
| Serving size | (1088.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3015.7 |
| Total Fat 149.1g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 62.1g | |
| Cholesterol 261.5mg | 0% |
| Sodium 4296.1mg | 0% |
| Total Carbohydrate 330.1g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 50.2g | |
| Protein 102.5g | 0% |
| Vitamin D 167.1IU | 0% |
| Calcium 785.0mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 1542.3mg | 0% |
Source of Calories