Description
These Korean corn dogs are a delicious blend of stretchy cheese, juicy sausage, and a crisp, golden coating. With a sweet-salty crunch and endless dipping possibilities, they’re the ultimate snack or party hit.
Ingredients
For the Batter:
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1 cup all-purpose flour
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2 tbsp sugar
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1 tsp baking powder
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1/4 tsp salt
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1 large egg
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3/4 cup milk
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2 tbsp cornmeal (optional, for extra crunch)
For the Filling:
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4 hot dogs or sausages (cut in half)
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4 mozzarella cheese sticks (cut to match sausage length)
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Wooden skewers
For the Coating:
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1–1.5 cups panko breadcrumbs
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1/2 cup all-purpose flour (for dusting)
For Frying:
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Oil for deep frying (vegetable or canola)
Optional Toppings:
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Sugar (for dusting after frying)
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Ketchup, mustard, or gochujang mayo
Instructions
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Prep the Filling:
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Thread each skewer with half a sausage and half a cheese stick. Freeze for 15–20 minutes to firm up.
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Make the Batter:
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Whisk flour, sugar, baking powder, salt, cornmeal (if using), egg, and milk in a bowl until smooth. The batter should be thick enough to cling.
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Coat the Dogs:
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Roll each skewer lightly in flour, dip into the batter to coat, then roll in panko breadcrumbs. Press gently so it sticks.
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Fry Until Golden:
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Heat oil in a deep pot to 350°F (175°C). Fry 2–3 corn dogs at a time for 3–4 minutes or until deeply golden brown. Drain on paper towels.
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Add the Sweet Finish:
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While still warm, roll or sprinkle with sugar if desired. Serve with your favorite sauce.
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- Prep Time: 20 minutes |
- Cook Time: 15 minutes