Description
This Korean Corn Dog recipe is a fun and delicious twist on traditional corn dogs, featuring a crispy, golden batter coated with panko breadcrumbs or optional toppings like cubed potatoes or crushed ramen. Perfectly fried to a crunchy finish, these corn dogs are stuffed with hot dogs and mozzarella cheese for a melty center, making a perfect snack or party treat you can easily make at home.
Ingredients
Scale
Batter
- 1 cup All-Purpose Flour
- 2 tablespoons Sugar (adjust according to preference)
- 1 tablespoon Baking Powder
- 1 cup Milk (use whole or plant-based for vegan)
- 1 large Egg (or substitute with chia/flaxseed for vegan)
Filling
- 4 pieces Hot Dogs (can substitute with chicken or beef sausages)
- 1 cup Mozzarella (use thicker blocks for cheese pull)
Coating and Toppings
- 1 cup Panko Breadcrumbs
- 2 tablespoons Caster Sugar (can substitute with icing sugar)
- Optional Toppings: cubed potatoes, crushed ramen, cornflakes
Other
- 4 Skewers/Wooden Chopsticks (choose sturdy options)
- Oil for deep frying (1-1.25 liters)
Instructions
- Preparation: Begin by cutting the hot dogs and mozzarella cheese into manageable pieces that can be easily skewered.
- Skewering: Gently insert the pieces of hot dog and mozzarella onto the wooden skewers, making sure they are secure for safe handling during frying.
- Coating Station Setup: Arrange panko breadcrumbs and any optional toppings like crushed ramen or cubed potatoes in separate shallow trays for easy coating.
- Make Batter: In a mixing bowl, combine all-purpose flour, sugar, and baking powder. Add the beaten egg and gradually whisk in the milk until the batter is smooth and lump-free.
- Heat Oil: Pour 1 to 1.25 liters of oil into a deep pot or fryer and heat it to a temperature between 160-170°C (320-340°F) for frying.
- Coat Skewers: Hold each skewer over the batter to coat it evenly, then roll it in your choice of toppings such as cubed potatoes, crushed ramen, or panko breadcrumbs to fully cover the batter layer.
- Deep Fry: Carefully lower the battered and coated skewers into the hot oil. Fry for about 3 to 5 minutes, turning occasionally, until the coating turns golden brown and crispy, ensuring the hot dog and cheese inside are cooked and melted.
- Drain and Serve: Remove the corn dogs from the oil and drain them on paper towels to remove excess oil. While still hot, sprinkle with caster sugar and serve immediately with your favorite condiments like ketchup, mustard, or mayo.
Notes
- Use whole milk or plant-based milk to adjust for dietary preferences (vegan options).
- Substitute eggs with chia or flaxseed eggs for a vegan version.
- Ensure the oil temperature stays consistent between 160-170°C to avoid undercooking or burning.
- You can customize your coating with different toppings such as crushed ramen or cornflakes for extra crunch.
- Use thicker blocks of mozzarella to get the signature cheese pull effect.
- Be cautious when deep frying to prevent oil splatters and burns.
