Description
The Ultra Crispy and Crunchy Korean Corn Dog is a delightful twist on the traditional American corn dog, featuring an ultra crispy, sugary panko coating and melty mozzarella cheese inside. Perfectly fried to a golden brown, this snack combines savory hotdogs with gooey cheese for an irresistible treat that's sure to make you smile.
Ingredients
Scale
Main Ingredients
- 4 pcs 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 1+¼ 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 (1+½ tsp salt)
- 200 g panko (buy extra to be safe)
Garnish and Condiments
- 1 tsp white sugar
- Ketchup (optional)
- Mustard (optional)
- Gochujang mayo (optional)
Instructions
- Prepare the Batter. Blend the all-purpose flour, sugar, baking powder, 2% milk, egg, and salt together using a hand blender until a very thick batter forms. Pour the batter into a large glass, cover with plastic wrap, and refrigerate until ready to dip.
- Assemble Corn Dogs. Cut the hot dogs in half and carefully slide them onto wooden skewers, leaving space at the top for the cheese. Cut the mozzarella into large blocks and slide them on top of the hot dogs. Keep the skewers cold in the fridge until frying.
- Heat the Oil. Preheat your deep fryer or a pot of oil to 350°F/180°C.
- Coat with Batter. Dip each corn dog into the thick batter, ensuring the hot dogs and cheese are completely covered. Use a twirling motion to help the batter stick evenly.
- Coat with Panko. Immediately roll the battered corn dogs in panko crumbs, pressing extra crumbs onto any wet spots for full coverage.
- Fry the Corn Dogs. Gently lower one side of the corn dog into the oil and fry for 5 seconds to prevent sticking. Then fully immerse and fry for 3-5 minutes until deep golden brown and crispy.
- Drain and Garnish. Remove the corn dogs from the oil, place on paper towels to drain excess oil. Dust them with a little salt and a heavy coating of white sugar.
- Serve. Add your favorite condiments such as ketchup, mustard, or gochujang mayo. Serve immediately and enjoy the ultra crispy, cheesy Korean corn dog.
Notes
- Coat the corn dogs well in batter and panko to avoid holes and ensure an even crust.
- The batter should be thick but blendable; add small amounts of milk if too thick to blend.
- Because the batter is thick, blending with a hand blender may overheat or damage the motor; consider mixing with a whisk if concerned.
- Keep skewers cold in the fridge before frying to help maintain shape and temperature control.
- Frying the edge first prevents sticking and helps maintain the coating’s integrity.
- Buy extra panko to ensure full coverage of the corn dogs.
Nutrition
- Serving Size: 1 piece
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 650 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
