Description
Experience the ultra crispy and crunchy Korean Corn Dog, an elevated version of the classic American corn dog. Featuring a thick, sweetened batter and a melty mozzarella cheese center wrapped around juicy hot dogs, coated in a generous layer of panko breadcrumbs and fried to golden perfection. Finished with a dusting of sugar and salt, and served with optional condiments like ketchup, mustard, or gochujang mayo for an irresistible treat.
Ingredients
Scale
Main Ingredients
- 4 pc hotdogs (cooked) cut in half
- 8 chunks dry mozzarella cut into pieces the same size as the hot dogs
Batter
- 200 g all-purpose flour (about 1¼ cup)
- 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 (buy extra to be safe)
Garnish
- 1 tsp white sugar
- ketchup (optional)
- mustard (optional)
- gochujang mayo (optional)
Instructions
- Prepare the batter: Blend all batter ingredients except for the panko using a hand blender or whisk until a very thick batter forms. Pour into a large glass jar, cover with plastic wrap, and refrigerate until ready to use.
- Assemble the corn dogs: Cut hot dogs in half and slide carefully onto wooden skewers, leaving space at the top for cheese. Cut mozzarella into large chunks and slide on top of the hot dogs. Chill the skewers in the fridge until frying.
- Heat the oil: Set fryer temperature to 350°F (180°C) and heat oil suitable for deep frying.
- Batter the corn dogs: Dip each skewer into the batter, fully coating the hot dogs and cheese. Use a twirling motion to ensure even coverage and batter adhesion.
- Coat with panko: Immediately roll the battered corn dogs in panko breadcrumbs, pressing with your hands to cover any thin or wet spots thoroughly.
- Start frying: Carefully lower one side of each corn dog into the hot oil for 5 seconds to prevent sticking, then fully submerge to fry.
- Fry until golden: Fry the corn dogs for 5 minutes or until the coating is deep golden brown and crispy.
- Drain and season: Remove corn dogs from oil and place on paper towels to remove excess oil. Immediately dust with salt and a generous coating of white sugar.
- Serve: Add your favorite condiments such as ketchup, mustard, or gochujang mayo. Serve immediately and enjoy the ultra crispy Korean corn dog.
Notes
- Ensure the corn dogs are completely and evenly coated with batter and panko to avoid holes in the coating.
- The batter should be thick enough to coat yet blendable; if too thick to blend, add milk little by little.
- Using a hand blender may strain the motor due to thick batter; consider using a whisk to avoid damage.
- You can refrigerate the assembled skewers before frying to keep the cheese firm and prevent sliding during battering.
- Maintain oil temperature at 350°F (180°C) for even frying and optimal crispiness.
