VEG Korean Corn Dog
55 mins
Serves 6
youtube.com
VEG Korean Corn Dog
youtube.com
55 mins
Serves 6
Save
Share
Export
Edit
Directions
1
In a bowl, add 1 cup (240 ml) of lukewarm water.
2
In a bowl, add 1 cup (240 ml) of lukewarm water.
3
In a bowl, add 1 cup (240 ml) of lukewarm water.
4
Add 1 teaspoon of sugar to the water and dissolve it.
5
Add 1 teaspoon of sugar to the water and dissolve it.
6
Add 1 teaspoon of sugar to the water and dissolve it.
7
Add 1 tablespoon of instant dry yeast and mix well to dissolve.
8
Add 1 tablespoon of instant dry yeast and mix well to dissolve.
9
Add 1 tablespoon of instant dry yeast and mix well to dissolve.
10
Cover the bowl and let it sit for 5-10 minutes to activate the yeast; froth on top indicates it's good.
11
Cover the bowl and let it sit for 5-10 minutes to activate the yeast; froth on top indicates it's good.
12
Cover the bowl and let it sit for 5-10 minutes to activate the yeast; froth on top indicates it's good.
13
In a big bowl, add the yeast mixture.
14
In a big bowl, add the yeast mixture.
15
In a big bowl, add the yeast mixture.
16
Add 240 grams (1 cup + 2/3 cup) of refined flour and mix well to form a stringy, wet batter.
17
Add 240 grams (1 cup + 2/3 cup) of refined flour and mix well to form a stringy, wet batter.
18
Add 240 grams (1 cup + 2/3 cup) of refined flour and mix well to form a stringy, wet batter.
19
Seal the bowl with cling film and place it in a warm place (like a closed oven) to let the batter rest and become airy.
20
Seal the bowl with cling film and place it in a warm place (like a closed oven) to let the batter rest and become airy.
21
Seal the bowl with cling film and place it in a warm place (like a closed oven) to let the batter rest and become airy.
22
Trim the sides of 3 medium-sized potatoes.
23
Trim the sides of 3 medium-sized potatoes.
24
Trim the sides of 3 medium-sized potatoes.
25
Cut the potatoes into thick planks, then French fries, and finally dice them into small cubes.
26
Cut the potatoes into thick planks, then French fries, and finally dice them into small cubes.
27
Cut the potatoes into thick planks, then French fries, and finally dice them into small cubes.
28
Add the diced potatoes to water to prevent oxidation and remove loose starch.
29
Add the diced potatoes to water to prevent oxidation and remove loose starch.
30
Add the diced potatoes to water to prevent oxidation and remove loose starch.
31
Boil water in a pan, add some salt, and then add the diced potatoes.
32
Boil water in a pan, add some salt, and then add the diced potatoes.
33
Boil water in a pan, add some salt, and then add the diced potatoes.
34
Cook the potatoes for exactly 3 minutes to blanch them.
35
Cook the potatoes for exactly 3 minutes to blanch them.
36
Cook the potatoes for exactly 3 minutes to blanch them.
37
Remove the potatoes and spread them on a tissue-lined sheet to dry and cool to room temperature.
38
Remove the potatoes and spread them on a tissue-lined sheet to dry and cool to room temperature.
39
Remove the potatoes and spread them on a tissue-lined sheet to dry and cool to room temperature.
40
Cut a 200-gram block of mozzarella cheese into thick sticks, ensuring a skewer can easily fit.
41
Cut a 200-gram block of mozzarella cheese into thick sticks, ensuring a skewer can easily fit.
42
Cut a 200-gram block of mozzarella cheese into thick sticks, ensuring a skewer can easily fit.
43
Insert bamboo skewers into the cheese sticks, holding the cheese tightly to prevent breaking.
44
Insert bamboo skewers into the cheese sticks, holding the cheese tightly to prevent breaking.
45
Insert bamboo skewers into the cheese sticks, holding the cheese tightly to prevent breaking.
46
Check the batter after it has rested; it should have doubled in size and have nice bubbles.
47
Check the batter after it has rested; it should have doubled in size and have nice bubbles.
48
Check the batter after it has rested; it should have doubled in size and have nice bubbles.
49
Mix the batter well to release air and achieve a homogeneous consistency.
50
Mix the batter well to release air and achieve a homogeneous consistency.
51
Mix the batter well to release air and achieve a homogeneous consistency.
52
Heat oil in a kadhai or deep pan to 175 degrees Celsius.
53
Heat oil in a kadhai or deep pan to 175 degrees Celsius.
54
Heat oil in a kadhai or deep pan to 175 degrees Celsius.
55
Prepare a coating station with panko breadcrumbs, diced potatoes, the batter, and skewered cheese sticks.
56
Prepare a coating station with panko breadcrumbs, diced potatoes, the batter, and skewered cheese sticks.
57
Prepare a coating station with panko breadcrumbs, diced potatoes, the batter, and skewered cheese sticks.
58
Take a cheese skewer, dip it fully into the batter, lift, pull gently, and rotate to coat evenly.
59
Take a cheese skewer, dip it fully into the batter, lift, pull gently, and rotate to coat evenly.
60
Take a cheese skewer, dip it fully into the batter, lift, pull gently, and rotate to coat evenly.
61
Immediately roll the coated stick in diced potatoes, pressing lightly so the pieces stick well.
62
Immediately roll the coated stick in diced potatoes, pressing lightly so the pieces stick well.
63
Immediately roll the coated stick in diced potatoes, pressing lightly so the pieces stick well.
64
Finally, coat the entire thing in panko breadcrumbs.
65
Finally, coat the entire thing in panko breadcrumbs.
66
Finally, coat the entire thing in panko breadcrumbs.
67
Carefully drop the prepared corn dog into the hot oil and fry until it turns golden brown and crispy.
68
Carefully drop the prepared corn dog into the hot oil and fry until it turns golden brown and crispy.
69
Carefully drop the prepared corn dog into the hot oil and fry until it turns golden brown and crispy.
70
Once fried, take it out and let it drain over a wire rack or sieve.
71
Once fried, take it out and let it drain over a wire rack or sieve.
72
Once fried, take it out and let it drain over a wire rack or sieve.
73
Sprinkle a pinch of salt and caster sugar on top.
74
Sprinkle a pinch of salt and caster sugar on top.
75
Sprinkle a pinch of salt and caster sugar on top.
76
Drizzle mayonnaise, mustard sauce, and ketchup as per your liking.
77
Drizzle mayonnaise, mustard sauce, and ketchup as per your liking.
78
Drizzle mayonnaise, mustard sauce, and ketchup as per your liking.
79
Serve the Veg Korean Corn Dogs hot and crispy.
80
Serve the Veg Korean Corn Dogs hot and crispy.
81
Serve the Veg Korean Corn Dogs hot and crispy.
Ingredients
1 cup lukewarm water
1 cup lukewarm water
1 cup lukewarm water
1 tsp sugar
1 tsp sugar
1 tsp sugar
1 tbsp instant dry yeast
1 tbsp instant dry yeast
1 tbsp instant dry yeast
240 grams refined flour
240 grams refined flour
240 grams refined flour
3 medium-sized potatoes
3 medium-sized potatoes
3 medium-sized potatoes
200 grams mozzarella cheese block
200 grams mozzarella cheese block
200 grams mozzarella cheese block
as required panko breadcrumbs
as required panko breadcrumbs
as required panko breadcrumbs
salt
salt
salt
caster sugar
caster sugar
caster sugar
mayonnaise
mayonnaise
mayonnaise
mustard sauce
mustard sauce
mustard sauce
ketchup
ketchup
ketchup
Equipment
bowl
cling film
oven (for warm place)
pan
sheet
tissue paper
skewer
kadhai
deep pan
wire rack
sieve
Tips
Use instant dry yeast, not active dry yeast.
To check yeast activity, let it sit with sugar and lukewarm water until foamy.
Keep the batter in a warm place to rise until it doubles in volume.
Blanch potatoes for exactly 3 minutes for crispiness when fried.
Hold the cheese tightly when skewering to prevent breaking.
Fry corn dogs in hot oil (175 GREAT!). If oil is cold, they absorb too much oil.
Avoid agitating the corn dogs too much in the oil initially to prevent coating from loosening.
The batter can be stored in the fridge for up to 24 hours if not used immediately.
VEG Korean Corn Dog | Clip Recipe