Description
Korean Corn Dogs are a popular street food featuring hot dogs and mozzarella cheese coated in a sweet, crispy panko breadcrumb batter and deep-fried to golden perfection. These delightful snacks are often rolled in sugar and served with ketchup and mustard, offering a perfect balance of savory and sweet flavors with a crunchy exterior and gooey cheese interior.
Ingredients
Scale
Main Ingredients
- 4 hot dogs (cut in half)
- 1 cup mozzarella cheese (cut into 2-inch sticks)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 large egg
- 3/4 cup milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup granulated sugar (for coating)
- Wooden skewers or chopsticks
- Vegetable oil (for deep frying)
Optional Ingredients
- 1/2 cup frozen French fries (finely chopped)
- Ketchup (for serving)
- Mustard (for serving)
Instructions
- Prepare Skewers: Insert wooden skewers into each hot dog half. Slide a mozzarella cheese stick on top of each hot dog so the skewer passes through both. Freeze the skewered dogs for 10–15 minutes to help the batter adhere better during frying.
- Make Batter: In a medium bowl, whisk together the flour, sugar, salt, and baking powder. Add the egg and milk, mixing until you achieve a thick, smooth batter. Pour the batter into a tall glass to facilitate dipping.
- Prepare Coating and Oil: Spread panko breadcrumbs (and finely chopped frozen fries if using) onto a plate for coating. Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C), ensuring it is hot enough for frying.
- Batter and Coat: Dip each frozen hot dog and cheese skewer fully into the batter. Immediately roll it in the panko breadcrumbs and fries mixture, pressing gently to make sure the coating sticks evenly.
- Deep Fry: Carefully lower the coated corn dogs into the hot oil. Fry for 3–4 minutes, turning occasionally to ensure even golden brown and crisp texture. Remove and drain on paper towels to remove excess oil.
- Finish and Serve: While the corn dogs are still warm, roll them in granulated sugar for a sweet coating. Optionally, drizzle with ketchup and mustard before serving to enhance flavors. Serve hot for the best crunchy-cheesy experience.
Notes
- For a fully cheesy corn dog, omit the hot dog and use all mozzarella sticks on the skewers.
- Keeping the skewers cold before frying helps the batter adhere better and maintains the shape during cooking.
- These corn dogs are best eaten fresh to enjoy the ultimate crunch and gooey cheese texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
