We’re wrapping up our virtual visit to New York City with chef Esther Choi and a playful plant-based version of a Korean street corn dog, covered in waffle fries. It’s summer on a stick! To locate Field Roast products at a store near you, go to
This free class is the next installment of Keep The Future Flavorful, a series of ChefsFeed Experiences featuring recipes made with Field Roast’s flavor-forward, plant-based meats and cheeses. In addition to making these ChefsFeed Experiences available for free, Field Roast (www.fieldroast.com) is donating a total of $250,000 to participating chefs in an effort to support their restaurants and staff during this time.
Esther Choi is chef and owner of Mokbar, a Korean restaurant with two locations in NYC. She plans to use Field Roast’s donation to develop better packaging and branding, and — hopefully soon — ship products straight to customers’ homes.
Join our fight to save local, independent restaurants affected by COVID-19:
– Donate to support the Independent Restaurant Coalition (IRC) and ChefsFeed will match up to $25,000. (
– Email congress to join us in demanding they create an Independent Restaurant Revitalization Fund for targeted industry relief. (saverestaurants.com/take-action)
——–
French Fry Corn Dog
Yields: 6 servings
Ingredients:
2¼ teaspoons active dry yeast
1 teaspoon sugar
½ cup warm water
3 cups all-purpose flour
2½ teaspoons matcha powder
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 Plant-Based Frankfurters
Your choice of condiment for serving (sugar, ketchup, mustard, and/or plant-based mayonnaise)
Directions:
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.