Directions
- 1In a bowl, add 1 cup (240 ml) of lukewarm water.
- 2Add 1 teaspoon of sugar to the water and dissolve it.
- 3Add 1 tablespoon of instant dry yeast and mix well to dissolve.
- 4Cover the bowl and let it sit for 5-10 minutes to activate the yeast; froth on top indicates it's good.
- 5In a big bowl, add the yeast mixture.
- 6Add 240 grams (1 cup + 2/3 cup) of refined flour and mix well to form a stringy, wet batter.
- 7Seal the bowl with cling film and place it in a warm place (like a closed oven) to let the batter rest and become airy.
- 8Trim the sides of 3 medium-sized potatoes.
- 9Cut the potatoes into thick planks, then French fries, and finally dice them into small cubes.
- 10Add the diced potatoes to water to prevent oxidation and remove loose starch.
- 11Boil water in a pan, add some salt, and then add the diced potatoes.
- 12Cook the potatoes for exactly 3 minutes to blanch them.
- 13Remove the potatoes and spread them on a tissue-lined sheet to dry and cool to room temperature.
- 14Cut a 200-gram block of mozzarella cheese into thick sticks, ensuring a skewer can easily fit.
- 15Insert bamboo skewers into the cheese sticks, holding the cheese tightly to prevent breaking.
- 16Check the batter after it has rested; it should have doubled in size and have nice bubbles.
- 17Mix the batter well to release air and achieve a homogeneous consistency.
- 18Heat oil in a kadhai or deep pan to 175 degrees Celsius.
- 19Prepare a coating station with panko breadcrumbs, diced potatoes, the batter, and skewered cheese sticks.
- 20Take a cheese skewer, dip it fully into the batter, lift, pull gently, and rotate to coat evenly.
- 21Immediately roll the coated stick in diced potatoes, pressing lightly so the pieces stick well.
- 22Finally, coat the entire thing in panko breadcrumbs.
- 23Carefully drop the prepared corn dog into the hot oil and fry until it turns golden brown and crispy.
- 24Once fried, take it out and let it drain over a wire rack or sieve.
- 25Sprinkle a pinch of salt and caster sugar on top.
- 26Drizzle mayonnaise, mustard sauce, and ketchup as per your liking.
- 27Serve the Veg Korean Corn Dogs hot and crispy.
Ingredients
- 1 cup lukewarm water
- 1 tsp sugar
- 1 tbsp instant dry yeast
- 240 grams refined flour
- 3 medium-sized potatoes
- 200 grams mozzarella cheese block
- as required panko breadcrumbs
- salt
- caster sugar
- mayonnaise
- mustard sauce
- ketchup
Equipment
bowlcling filmoven (for warm place)pansheettissue paperskewerkadhaideep panwire racksieve
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.
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