Vegetarian/Vegan Corn Dog

When watching korean drama, the female lead always tend to have a part eating street food like corn dog. And it makes me wonder how does it taste like esp with cheese and the crisp outside 🥰

So we decided to try making our own vegetarian corn dog and it turned out so well that we continuously made a lot!

Servings: ~3 corndogs

Ingredients:

• 6 tablespoons all-purpose or bread flour (50g)

• 2 teaspoons sugar or 1:1 sweetener

• 1/2 tsp instant yeast

• 1/4 tsp salt

• 5 tablespoons warm soy milk, 105-110°F (75ml)

• 3/4 cup panko bread crumbs

• 3/4 cup frozen hashbrowns (cube-style)

• 1 packet maggi mee

• 1 vegan sausage

• 1/2 block vegan/vegetarian cheese

• additional sweetener to sprinkle (sugar)

• 3 long bamboo skewers

Procedures:

1. Cut cheese into 3 lengths, cut frankfurter into 3. Skewer one piece each on each skewer. Cover and place in the fridge until batter is ready.

2. Mix first 4 dry ingredients. Add plant-based milk. Cover and let stand 30 - 60 minutes.

3. When batter is nearly done proofing, start to heat oil in a pot. Use enough oil so the corn dogs can be completely submerged for deep-frying. Place bread crumbs in a shallow dish. Place hash browns/maggi mee in another shallow dish; keep cold.

4. Place one skewer in the batter and roll to cover all sides. Use a silicone spatula to spread batter in an even layer, making sure to cover the cheese completely and remove excess batter.

5. Roll battered skewer in hash browns/maggi mee, then into the bread crumbs. Sprinkle bread crumbs so all the batter is well covered. Shake off excess. Repeat with the remaining skewers.

6. Frying temp: 350°-375°F. Submerge the skewers and use tongs to turn occasionally until all sides are golden brown. Take them out before they are as dark as you would like them. Place on paper towel-lined cooling rack to remove excess oil.

~ Enjoy! 😉 ~