Description
Korean Corn Dogs Recipe – A crispy, cheesy street food favorite! This easy recipe skips yeast for a quick batter and features versatile fillings like hot dogs or mozzarella cheese. Coated in sweet flour batter and panko breadcrumbs, these corn dogs are deep-fried to golden perfection. Perfect for a fun cooking activity or a satisfying snack.
Ingredients
Filling:
- 4 hot dogs
- 250 g mozzarella cheese
- 4 wooden skewers or chopsticks
Batter:
- 150 g all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 100 ml milk
- 1 egg
Crust Toppings:
- 100 g panko breadcrumbs
- 2 tablespoons caster sugar
- Optional: 1 cup cubed potatoes, crushed ramen noodles, or crushed cornflakes
Instructions
- Prepare Skewers
- Ensure skewers fit your frying pot; trim if needed.
- Skewer hot dogs and mozzarella, alternating pieces, and covering the sharp tip with a filling.
- Prepare Crust Toppings
- Spread panko breadcrumbs and optional toppings (potatoes, ramen, cornflakes) on separate plates.
- Make Batter
- In a mixing bowl, combine flour, sugar, and baking powder.
- Add milk and egg; mix to form a thick, sticky batter.
- Transfer batter to a tall glass for easy dipping.
- Coat Skewers
- Dip each skewer in batter, ensuring even coating.
- Roll skewers in panko breadcrumbs and optional toppings as desired.
- Fry Corn Dogs
- Heat oil to 170°C (340°F).
- Fry coated skewers for 3-5 minutes, turning halfway, until golden brown.
- Remove and drain on paper towels.
- Serve
- Sprinkle with caster sugar and drizzle with ketchup and mustard. Serve hot!
Notes
- Variations: Use cubed potatoes or crushed ramen for extra texture, or try a vegetarian cheese-only version.
- Air Fryer Option: Air fry at 200°C (392°F) for 8 minutes, though the crust may be less crispy.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an oven or air fryer at 180°C (356°F) for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: Korean
