How To Make Vegan Korean Corn Dogs Food

KOREAN CORN DOG RECIPE

Steps:

• Cut the sausages and mozzarella cheese into 4cm width pieces.
• On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
• Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
• In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.
• Dip your skewers into the glass of thick batter.
• Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
• Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.
• Leave to cool before sprinkling sugar and adding condiments.

HOW TO MAKE VEGAN KOREAN CORN DOGS

Steps:

• Pour the vegetable oil into a medium-sized saucepot or a deep fryer, and allow the oil to come up to 350 degrees Fahrenheit while you work on the recipe. I usually set my burner to medium heat, and then I adjust it depending on what my thermometer says. Please use a thermometer to get a precise temperature!!!
• Cut the block of vegan mozzarella slices into four sticks. Then, CAREFULLY press a craft stick 3/4 of the way through the long way while holding the cheese together with your other hand to prevent it from coming apart.
• If you want to use hot dogs, you can press a craft stick through the hot dogs the long way, or you can cut them into shorter pieces and put a piece on a stick with a small stick of mozzarella! If you put a piece of hot dog and mozzarella onto the same stick, put the hot dog on first, and then push the mozzarella on. Again, only press 3/4 of the way into the piece of mozzarella to avoid it from breaking.
• Now, place the prepared sticks on a parchment-lined sheet pan and set it in the freezer while you prepare the rest of the recipe. This will help prevent the mozzarella from falling apart!
• To a medium-sized, wide, shallow mixing bowl, stir together the flour, cornmeal, baking powder, salt, and sugar. Then add the milk in and stir until evenly combined. NOTE: the mixing bowl should be big enough to coat the corn dogs in it.
• Pour the panko bread crumbs onto a large plate.
• Before battering a stick, make sure the oil is completely preheated, and do not batter and fry more than one stick at a time. To batter a stick, remove one from the freezer and carefully cover it in the batter, coating it completely. Try to do this is as gently as possible to avoid the cheese breaking off the stick since it is technically in slice form.
• Then, let any excess batter drip off and place the stick into the bread crumbs. Coat it entirely by sprinkling the panko on to it, rolling the stick around, and patting the crumbs on as needed. Once the cheese or hot dog is coated, I like to gently squeeze the bread crumbs onto it to help keep everything intact, and then I roll it in the panko one more time.
• Carefully float and drop the battered corn dog into the pot of oil and deep-fry it for 4 to 5 minutes.
• Line a sheet pan or plate with a few sheets of paper towel. Place the fried corn dog on top for just a few seconds to allow any excess oil to be soaked up. Now, while the corn dog is still hot and "damp" with oil, sprinkle it entirely and generously with sugar!
• If desired, drizzle across ketchup and mustard! Or, you could simply dip the corn dog instead.

VEGAN CORN DOGS

Steps:

• Combine the cornmeal, flour, sugar, mustard, baking powder and salt. Mix well.
• Add the soymilk, egg replacer and shortening and mix until very smooth.
• Pour this mixture into a tall glass.
• Put the dogs on the sticks and dip them into the cornmeal batter to coat evenly.
• Deep fry in oil heated to 350°F until golden brown, about 2 minutes.
• Drain on paper towels.