Description
Korean Corn Dogs are a popular street food featuring hot dogs and mozzarella cheese sticks coated in a thick, slightly sweet batter, rolled in panko and cornmeal breadcrumbs, then deep-fried to golden, crispy perfection. This recipe offers a deliciously gooey inside with a crunchy outside, perfect as a snack or party treat.
Ingredients
Scale
Batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 large egg
- 3/4 cup milk
Fillings and Coating:
- 6 hot dogs, cut in half
- 6 mozzarella cheese sticks, cut in half
- 1 cup panko breadcrumbs
- 1/2 cup cornmeal (optional for texture)
- Wooden skewers
- Vegetable oil, for frying
- 1/4 cup granulated sugar, for coating
For Serving:
- Ketchup
- Mustard
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Add the egg and milk, stirring until a thick and smooth batter forms. Refrigerate the batter to let it rest while you prepare the fillings.
- Assemble the Skewers: Insert a wooden skewer into each half hot dog, then onto the skewer add a piece of mozzarella cheese stick, creating a hot dog-cheese combo. Pat each skewer dry with a paper towel to help the batter adhere better.
- Heat the Oil: In a deep pot, heat vegetable oil to 350°F (175°C), ensuring there is enough oil to fully submerge the corn dogs for even frying.
- Coat the Skewers: Dip each prepared skewer fully into the batter, allowing excess to drip off. Then roll the battered skewers in a mixture of panko breadcrumbs and cornmeal (if using) to create a crunchy outer layer.
- Fry the Corn Dogs: Carefully place the coated skewers into the hot oil. Fry for 3 to 5 minutes, turning occasionally until they are golden brown and crispy all over.
- Drain and Sugar Coat: Remove the corn dogs from the oil and place them on paper towels to absorb excess oil. While still warm, roll them in granulated sugar for a slight sweetness.
- Serve: Drizzle with ketchup and mustard to taste and enjoy immediately for the best texture and flavor.
Notes
- Keep the batter thick to ensure it clings well to the skewers during frying.
- Freezing the cheese and hot dog sticks for about 10 minutes before dipping can prevent the cheese from melting too quickly during frying.
- For a fun twist, customize by adding potato chunks or ramen noodles to the outside coating before frying.
