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French Fry Corn Dog

with Field Roast Frankfurters

Esther Choi

Mokbar

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Esther Choi

Mokbar

Esther Choi is the chef and owner of Mokbar, a Korean restaurant with two locations in NYC.

This French Fry Corn Dog is her playful plant-based version of a Korean street food using Field Roast Frankfurters and waffle fries. It’s summer on a stick!

Esther plans to use Field Roast’s donation to develop better packaging and branding for Mokbar, and — hopefully soon — ship products straight to customers’ homes.

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French Fry Corn Dog

with Field Roast Frankfurters

Esther Choi

Mokbar

6 servings

Ingredients
  • 2¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • ½ cup warm water
  • 3 cups all-purpose flour
  • 2½ teaspoons matcha powder (optional
  • ½ teaspoon kosher salt
  • ¾ cup plus 2 tablespoons unsweetened plant-based milk
  • 2 quarts canola oil for frying
  • 6 cups frozen French fries of choice (crinkle cut, waffle, tater tots, or hashbrowns), thawed
  • 1 package ​Field Roast​ F​rankfurters
  • Your choice of condiment for serving (sugar, ketchup, mustard, and/or plant-based mayonnaise)

  • Ingredients
  • 2¼ teaspoons active dry yeast
  • 1 teaspoon sugar
  • ½ cup warm water
  • 3 cups all-purpose flour
  • 2½ teaspoons matcha powder (optional
  • ½ teaspoon kosher salt
  • ¾ cup plus 2 tablespoons unsweetened plant-based milk
  • 2 quarts canola oil for frying
  • 6 cups frozen French fries of choice (crinkle cut, waffle, tater tots, or hashbrowns), thawed
  • 1 package ​Field Roast​ F​rankfurters
  • Your choice of condiment for serving (sugar, ketchup, mustard, and/or plant-based mayonnaise)

    1. In a medium bowl, whisk together yeast, sugar, and water. Set aside to bloom, 10-15 minutes.
    2. In the bowl of a stand mixer, mix together the flour, matcha, and salt. Slowly add the yeast mixture and stir to combine. Slowly add the plant-based milk and mix with the dough hook until the dough comes together, about 5 minutes. It will be very sticky.
    3. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and set in a warm place until doubled in size, 30 minutes-1 hour.
    4. Place a large dutch oven over medium heat. Add oil and heat to 365°F.
    5. While the oil heats, cut the French fries into ¾” pieces. Pat the Field Roast Frankfurters as dry as possible with paper towels, then insert chopsticks or thick skewers all the way to the end of the frankfurters.
    6. Coat each frankfurter with the dough mixture. Twist and turn as you cover the entire frankfurter, using damp or gloved hands to help smear the wet dough evenly over the frankfurter.
    7. Place the skewer on a bed of fries, liberally sticking the fries on the dough.
    8. Fry frankfurters in batches for 6-8 minutes or until golden brown. Don’t crowd the pan--this will cause the oil temperature to drop. Keep an eye on the temperature of the oil and adjust the heat as needed to keep it around 365°F.
    9. Place fried corn dogs on a paper towel and sprinkle generously with sugar.
    10. Serve corn dogs with ketchup, mustard, and plant-based mayonnaise.
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