Korean Cheesy Corndog

I never knew it was possible to crave something you’ve never eaten until I saw Cheesy Korean Corndogs.

Covered in a crispy golden brown batter with a light sweetness, and stuffed with mozzarella and hot dogs, these cheesy corndogs are oh so satisfying.

For the best insta-worthy cheese pull, you’ll want to use a block of mozzarella.

Make sure it’s low-moisture mozzarella though! As good as fresh mozzarella tastes, it’ll melt too fast in hot oil and your corn dogs would fall apart too easily.

Looking for More Meatless Recipes? Check these out:

• Crispy Fried Oyster Mushroom Wings
• Fire“Chicken” Quesadilla (QUICK recipe)
• Paneer Tikka Skewers
• Vegetarian Birria Tacos

Ingredients:

• 1 c all purpose flour
• 1 tsp baking powder
• 1 tbsp sugar
• 2 tsp salt
• 1 egg
• 1/3 c milk
• Other
• Veggie “hotdogs”
• Mozzarella 
• Oil (for frying)
• Cubed potatoes (for garnish)
• Extra Sugar (for garnish)
• Gochujaru Sauce (for garnish)
• Kewpie Mayo (for garnish)

Instructions:

• Mix together all purpose flour, baking powder, salt, and sugar.
• Add one egg and milk, and mix together well. If the batter is too thick, add more milk, 1 tsp at a time.
• Cut a block of mozzarella into rectangles (about the same width as your veggie hotdogs.
• Add veggie dogs and mozzarella to a skewer, keeping each as close to the center of the skewer as possible.
• Heat oil to a medium oil in a skillet.
• Add your batter to a tall glass and then dip your skewers into the batter, coating evenly.
• Dip skewers into your preferred toppings: panko breadcrumbs and/or cubed potatoes.
• Fry each skewer until it’s golden brown, rotating halfway so both sides are evenly cooked.