Description
Experience the ultimate crispy and crunchy Korean Corn Dog, featuring melty mozzarella cheese wrapped in a thick, sugary panko coating. This elevated twist on the classic American corn dog delivers a delightful combination of textures and flavors that will surely bring a smile to your face.
Ingredients
Scale
Main Ingredients
- 4 pc hotdogs (cooked) cut in half
- 8 chunks dry mozzarella cheese cut into pieces the same size as the hot dogs
Batter
- 200 g all-purpose flour (about 1¼ cups)
- 30 g sugar (2 tbsp)
- 7 g baking powder (2 tsp)
- 230 g 2% milk (about ¾ cup)
- 1 pc egg
- 4 g salt (1½ tsp)
- 200 g panko breadcrumbs (buy extra to be safe)
Garnish and Condiments
- 1 tsp white sugar (for dusting)
- Ketchup (optional)
- Mustard (optional)
- Gochujang mayo (optional)
Instructions
- Prepare the Fryer Preheat your deep fryer to 350°F (180°C) to get it ready for frying the corn dogs.
- Make the Batter Using a hand blender, blend the flour, sugar, baking powder, milk, egg, and salt together until a very thick batter forms. Pour the batter into a large glass jar, cover with plastic wrap, and refrigerate until ready to use.
- Assemble the Skewers Cut the hot dogs in half and carefully slide each half onto wooden skewers, leaving space at the top for cheese. Cut mozzarella into large blocks matching the hot dog size and slide onto the skewers above the hot dogs. Keep the assembled skewers chilled in the fridge until frying.
- Batter the Corn Dogs Dip each skewer into the thick batter, fully coating the hot dog and cheese. Use a twirling motion to help the batter adhere evenly and avoid drips.
- Coat with Panko Immediately roll the battered skewers in panko breadcrumbs, pressing the crumbs onto any wet spots to ensure a complete, even coating.
- Start Frying Carefully lower one side of the coated corn dog into the hot oil for 5 seconds to prevent sticking, then fully submerge it in the fryer.
- Fry Until Golden Fry the corn dogs for 3 to 5 minutes until the exterior is a deep golden brown and ultra crispy.
- Drain and Garnish Remove the corn dogs and place them on paper towels to soak up excess oil. While still warm, dust with a light sprinkle of salt followed by a generous coating of white sugar.
- Serve Add your favorite condiments such as ketchup, mustard, or gochujang mayo, and serve immediately for the best taste and texture.
Notes
- Coat the corn dogs thoroughly in both batter and panko to avoid holes in the crust.
- The batter should be quite thick to properly coat but can be adjusted with small amounts of milk if too thick to blend.
- If you do not have a powerful hand blender, mix the batter by hand with a whisk to prevent damage to your equipment.
- Keeping the assembled skewers cold before frying helps maintain the shape and prevents premature melting of the cheese.
- Use fresh panko breadcrumbs for the crispiest coating and consider buying extra to ensure full coverage.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 55 mg
