Korean Corn Dog

Serving Size 6

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

  • 3 Upton’s Naturals vegan hot dogs, cut in half
  • 1 1/4 cups all-purpose flour
  • 2 tbsp sugar, plus extra to finish
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 large egg or egg replacement
  • 3/4 cups non-dairy milk
  • 2 cups panko
  • High heat oil for deep frying
  • Skewers
  • Nasoya Kimchi Relish, for dipping
Inspired by: I Am a Food Blog

Preparation

  1. Skewer the hot dogs on sticks. Place in the fridge to keep cold.
  2. In a bowl, whisk together the flour, salt, and sugar. Mix in the egg and milk until thick and smooth. Pour into a tall cup and place into the fridge.
  3. Pour the panko onto a shallow plate that you will be able to roll the corn dog in.
  4. In a deep fryer or a deep wide pot, heat up the oil (enough so that the hot dog will float) over medium high to medium heat, until it reaches 350°F. When the oil is almost at temp, take the skewered dogs from the fridge and dip into the batter, making sure it is completely coated.
  5. Roll the coated corn dog in panko, making sure that the panko coats all the batter, using your hands to gently press it on if needed.
  6. Carefully add the coated corn dog to the oil and fry for 3-4 minutes or until golden and crispy, turning as needed. Remove from the oil and let rest on a wire rack.
  7. Roll or sprinkle the corn dog with sugar. Dip in Nasoya Kimchi Relish & enjoy hot!

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