Vegetarian Korean Corn Dog (korean snack)

Name: Vegetarian Korean Corn Dog (korean snack)
Total time: 2700 s
Yield: 3 or 6 servings
Cuisine: Indian
Ingredients: 1/2 cup maize flour (cornmeal); 1/2 cup maida; 2 tsp curd; 1/2 tsp active dry yeast; 1/2 tsp sugar; 1/2 tsp salt; 1/2 tsp white pepper powder; 1/2 tsp chilli flakes; 1/8 tsp soda; 1 cup warm water; 60-70 gms paneer; 60-70 gms cheese; 2 potatoes finely cubed; 4 tbsp cornflour; 4-5 tbsp dry bread crumbs

Bina Anjaria @bina_anjaria_123

#JFB
#Week 2
#Modern Treats
#Trendy Recipe
#OG favorite
#Bold 1st time tried recipe

CAUTION:A high calorie recipe to be made very rarely.

This trending recipe liked by the young generation always creates a hole in the pocket. Homemade is pure and economical too.
Here I have tried it for the first time and it turned out pretty good.
Thanks to Cookpad for encouraging me to try newer cuisines.
Usually this is made using non veg sausages. But I have made a vegetarian version and also added some spices to suit the Indian pallet.

#JFB
#Week 2
#Modern Treats
#Trendy Recipe
#OG favorite
#Bold 1st time tried recipe

CAUTION:A high calorie recipe to be made very rarely.

Bina Anjaria @bina_anjaria_123

#JFB
#Week 2
#Modern Treats
#Trendy Recipe
#OG favorite
#Bold 1st time tried recipe

CAUTION:A high calorie recipe to be made very rarely.

#JFB
#Week 2
#Modern Treats
#Trendy Recipe
#OG favorite
#Bold 1st time tried recipe

CAUTION:A high calorie recipe to be made very rarely.

Saved

Ingredients

45 minutes

3 or 6 servings

For Batter:
1/2 cupmaize flour (cornmeal)
1/2 cupmaida
2 tspcurd
1/2 tspactive dry yeast
1/2 tspsugar
1/2 tspsalt
1/2 tspwhite pepper powder
1/2 tspchilli flakes
1/8 tspsoda
1 cupwarm water
Other Ingredients:
60-70 gmspaneer
60-70 gmscheese
2potatoes finely cubed
4 tbspcornflour
4-5 tbspdry bread crumbs

Saved

Steps

45 minutes

1

For Batter: In 3/4 cup warm water, mix sugar and active yeast and rest for 10 minutes.
2

Meanwhile,ready all the ingredients. When the yeast has activated, mix in the flours, curd and mix. Add warm water or some more flours as needed and set a thick batter consistency.
3

Now add in salt, white pepper powder, chilli flakes and soda. Mix. Pour the batter into a tall utensil. Rest for 15-30 minutes for the batter to rise.
4

Meanwhile, chop potatoes into tiny cubelets and blanch them into boiling salted water. Take them out in 2 minutes,(keeping the potatoes parboiled) Drain and take them onto a plate. Mix 1tsp cornflour all over the parboiled potatoes.
5

Now cut paneer and cheese into 2" long fingers (substitute for the sausages). Insert starter stick into paneer and cheese fingers and make an arrangement as shown.
6

Heat oil for deep fry. Roll the paneer-cheese stick into cornflour and dip into the risen batter. Stick the prepared potatoes all over.
7

Now roll into dry bread crumbs. Note to cover well on all sides, else the cheese may leak while frying. Lastly, I coated with cornflour for extra protection. Now shape well to form a Korean corn dog.
8

Deep fry in well heated oil on fast flame. Do not fry on slow or medium gas else the cheese will ooze out. Flash fry and take them out on an absorbent paper.
9

Serve hot with ketchup. Mayonnaise and mustard sauce can be drizzled on top. But I have kept them plain. Enjoy a new dish with a big smile with family and friends. Happy Cooking😊!!
10

All liked this newly tried recipe at home. This is a calories loaded recipe. So make it once in a way on some cheat days.