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Vegan Korean Potato Corn Dogs
Snack

Vegan Korean Potato Corn Dogs

45 minServes 6Nutri-Score D€€
from @itslizmiu8 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • all-purpose flourGrains150 g
  • cornmealGrains60 g
  • sugarPantry20 g
  • saltSpices3 g
  • baking powderPantry6 g
  • soy milk (cold)Beverages200 ml
  • vegan egg replacer (prepared according to package)Pantry15 g
  • potatoes (peeled and finely chopped)Produce3 pieces
  • breadcrumbsBakery100 g
  • vegan hot dogs (patted very dry)Fresh6 pieces
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

260kcal

Carbs
35 g
Proteins
8 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • tall glass
  • Skewer ×6
  • Deep fryer
  • Baking tray
  • Tongs

step by step

Method

  1. Make the batter

    • Whisk the flour, cornmeal, sugar, salt and baking powder together in a bowl.
    • Add the soy milk and prepared vegan egg replacer.
    • Mix until you get a nice thick batter.
    Step 1

  2. Prepare the potato coating

    • Peel and finely chop the potatoes.
    • Place the chopped potato in a tray together with the breadcrumbs.
    Step 2

  3. Pour the batter into a glass

    • Transfer the batter into a tall glass so the corn dogs can be dipped easily.
    Step 3

  4. Skewer the hot dogs

    • Pat the vegan hot dogs really dry so the batter sticks.
    • Insert a skewer into each hot dog.
    Step 4

  5. Coat the corn dogs

    • Dip each hot dog into the batter, shaking off the excess.
    • Roll it in the chopped potato and breadcrumb mixture.
    • Press gently so the coating adheres.
    Step 5

  6. Deep fry

    • Heat the frying oil to about 175 °C.
    • Fry the corn dogs until golden and crispy, turning as needed.
    • Drain on paper towels and serve.
    Step 6
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