Is there anything more delicious than the sweet and savory combination of the crispy outer batter and the stretchy cheese pulls Korean corn dog?
Contents
Ingredients
- 3 hot dogs cut in half
- 6 sticks low moisture fresh mozzarella cheese
- 1 1/4 cups all purpose flour
- 2 tbsp sugar plus extra to finish
- 1/4 tsp salt
- 2 tsp baking powder
- 1 large egg
- 3/4 cups milk
- 2 cups panko
- High heat oil for deep frying
- mustard as needed, optional
- ketchup as needed, optional
Instructions
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Skewer the hot dogs and cheese on sticks, hot dogs on the bottom and cheese on top. Place in the fridge to keep cold.
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In a bowl, whisk together the flour, salt, sugar, and baking powder. Mix in the egg and milk until thick and smooth. Pour into a tall cup and place into the fridge. Pour the panko onto a shallow plate that you will be able to roll the corn dog in.
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In a deep fryer or a deep wide pot, heat up the oil (enough so that the hot dog will float) over medium high to medium heat, until it reaches 350°F. When the oil is almost at temp, take the skewered dogs from the fridge and dip into the batter, making sure it is completely coated.
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Roll the coated corn dog in panko, making sure that the panko coats all of the batter, using your hands to gently press it on if needed.
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Carefully add the coated corn dog to the oil and fry for 3-4 minutes or until golden and crispy, turning as needed. Remove from the oil and let rest on a wire rack.
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Roll or sprinkle the corn dog with sugar and drizzle on mustard and ketchup. Enjoy hot!
