Description
Delight in the crispy, golden goodness of Korean Corn Dogs, a popular street food favorite combining hot dogs and mozzarella cheese coated in a thick, crispy batter with optional potato cubes for extra crunch. Perfectly deep-fried and lightly sweetened with a sprinkle of sugar, these corn dogs are served hot with classic ketchup and mustard for a delicious treat that’s fun to make and even better to eat.
Ingredients
Scale
For the Corn Dogs
- 8 hot dogs
- 8 mozzarella cheese sticks (cut in half if large)
- 8 wooden skewers
For the Batter
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup whole milk
For the Coating
- 1 cup panko breadcrumbs
- 2 cups diced potatoes (optional)
For Frying and Serving
- 4 cups vegetable oil for frying
- 1/4 cup granulated sugar for coating
- Ketchup and mustard for serving
Instructions
- Prepare Skewers: Insert wooden skewers into each hot dog and mozzarella stick, ensuring they are secure. Pat them dry with paper towels to remove excess moisture and set aside.
- Make the Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and salt until combined. Add the egg and whole milk, whisking until a thick and smooth batter forms. Transfer the batter into a tall glass or container for easy dipping.
- Setup Coating Stations: Spread panko breadcrumbs in a shallow dish. If using, place the diced potatoes in another shallow dish for coating.
- Heat Oil: Pour vegetable oil into a deep pot or deep fryer and heat to 350°F (175°C), maintaining temperature between 340°F and 360°F for optimal frying results.
- Coat Corn Dogs: Dip each skewered hot dog or mozzarella stick into the batter, covering it evenly and allowing excess to drip off. Roll immediately in diced potatoes, gently pressing to adhere if using, then roll thoroughly in panko breadcrumbs for a full coating.
- Fry Corn Dogs: Carefully place 2 to 3 corn dogs at a time into the hot oil. Fry them for about 3 to 5 minutes, turning occasionally, until they are golden brown and crispy all over.
- Drain and Sugar Coat: Remove the fried corn dogs with a slotted spoon and drain on paper towels to remove excess oil. While still warm, roll them lightly in granulated sugar for a subtle sweet finish.
- Serve: Serve the Korean Corn Dogs immediately with ketchup and mustard on the side for dipping.
Notes
- To create a half sausage and half cheese corn dog, use half a hot dog and half a mozzarella stick on the same skewer.
- Ensure the batter is thick enough to adhere well to the hot dogs and cheese sticks for a perfect crust.
- Keep the frying oil temperature steady between 340°F and 360°F for even cooking and crispiness.
- Diced potatoes are optional but add an extra layer of crunchiness to the coating.
- Serve immediately after frying for the best texture and flavor experience.
