Скачать или смотреть VEG Korean Corn Dog Recipe | Famous Korean Street Food | वेज कोरियन कॉर्न डॉग | Chef Sanjyot Keer

Full written recipe - Veg Korean Corn Dog

Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 6-8 people

Ingredients:
LUKEWARM WATER | गुनगुना पानी 1 CUP / 240 ML
SUGAR | शक्कर 1 TSP / 5 GRAMS
INSTANT DRY YEAST | इंस्टेंट ड्राई यीस्ट 1 TBSP / 8 GRAMS
REFINED FLOUR | मैदा 240 GRAMS / 1 CUP + 2/3 CUP
POTATO | आलू 3 MEDIUM SIZED.
MOZZARELLA CHEESE BLOCK | मोज़्ज़रेल्ला ब्लॉक 200 GRAMS
PANKO BREADCRUMBS | पैंको ब्रेड क्रंब्स AS REQUIRED (for coating)
Toppings
SALT | नमक
CASTER SUGAR | कैस्टर शुगर
MAYONNAISE | मेयोनेज़
MUSTARD SAUCE | मस्टर्ड सॉस
KETCHUP | केचप
Method:
Start by preparing the batter. In a bowl, add lukewarm water, sugar, and instant dry yeast. Stir well and let it sit for 5–10 minutes or until the yeast becomes foamy, this is a good way to check if the yeast that you are using is still active.
Once the yeast is activated, take a large mixing bowl, pour in the yeast water and add refined flour. Mix everything well until you get a smooth, sticky batter. Cover it and keep it in a warm place to let it rise until it doubles in volume.
While the batter is resting, peel and cut the potatoes into small dices, blanch them in boiling water for exactly 3 minutes, then drain and transfer onto a tissue-lined tray. Set them aside to cool completely.
Next, cut the mozzarella cheese block into long rectangular sticks or use cubes if that's more convenient, the shape won’t matter much since they’ll be fully coated. Skewer the cheese sticks on a bamboo skewer carefully and keep them ready.
After the batter has risen, give it a quick mix. You’ll notice it’s stretchy and stringy, that’s due to the gluten formation. The batter is now ready to use.
Before frying, set up your coating station. You’ll need the diced potatoes, panko breadcrumbs, prepared batter, and skewered cheese sticks. Also, heat oil in a kadhai or deep pan to 175°C.
Now, take a cheese skewer and dip it fully into the batter. Lift, pull gently, and rotate to coat evenly. Immediately roll the coated stick in diced potatoes, press lightly so the pieces stick well. Finally, coat the entire thing in panko breadcrumbs.
Carefully drop the prepared corn dog into the hot oil and fry until it turns golden brown and crispy. Avoid stirring to prevent the coating from loosening or the cheese from oozing out.
Once fried, take it out and let it drain over a wire rack or a sieve.
To finish, sprinkle a pinch of salt and caster sugar on top. Drizzle mayonnaise, mustard sauce, and ketchup as per your liking. You can also try other topping ideas like sweet chilli sauce, spicy mayo, or even a sprinkle of peri peri seasoning.
Serve the Veg Korean Corn Dogs hot and crispy.

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Intro 0:00
Batter 1:19
Prepping Potatoes 4:01
Cutting Mozzarella Sticks 5:14
Checking the batter 6:32
Set-up for Coating 7:52
Coating & Frying 8:05
Plating 9:22
Outro 10:25