Description
Delicious Korean corn dogs featuring hot dogs and mozzarella cheese sticks coated in a crispy, golden batter made with flour, cornmeal, and panko breadcrumbs, then deep-fried to perfection. A popular Korean street food snack, perfect for serving with ketchup, mustard, or a sprinkle of sugar for an authentic touch.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
Assembly & Coating
- 6 hot dogs
- 6 mozzarella cheese sticks (or block mozzarella cut into sticks)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour for dredging
- wooden skewers
- vegetable oil for frying
Instructions
- Insert Skewers: Insert wooden skewers into each hot dog. For half-and-half versions, cut hot dogs and mozzarella sticks in half and skewer one half of each together to combine flavors.
- Make Batter: In a mixing bowl, combine 1 cup flour, cornmeal, sugar, baking powder, and salt. Add the egg and milk, stirring until a thick batter forms. Transfer the batter into a tall glass for easier dipping of the skewered ingredients.
- Coat Corn Dogs: Dredge each skewered hot dog or cheese piece in the 1/2 cup flour to create a dry base. Then dip it into the prepared batter, coating it completely and evenly.
- Breadcrumbs: Roll the battered hot dog or cheese thoroughly in panko breadcrumbs to create a crunchy outer layer.
- Heat Oil: Heat vegetable oil in a deep pot or fryer to 350°F (175°C) to ensure proper frying temperature for a crisp, golden finish.
- Fry: Fry the battered skewers 2–3 at a time for approximately 3–5 minutes until they are golden brown and crisp all over.
- Drain and Serve: Remove from oil and drain on paper towels to remove excess oil. Serve hot with ketchup, mustard, or sprinkle with sugar immediately after frying for an authentic Korean flavor twist.
Notes
- Double coat in batter and breadcrumbs for extra crunch.
- Use well-chilled mozzarella to prevent it from melting too quickly during frying.
- Sprinkle sugar on the corn dogs immediately after frying for a traditional Korean street food taste.
