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–+ servings
Korean Corn Dogs

Crispy Korean Corn Dogs: A Cheesy Snack Adventure Awaits

Discover the irresistible flavors of Korean Corn Dogs, a delightful snack combining gooey mozzarella and juicy hot dogs.
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Prep Time 1 hour
Cook Time 10 minutes
Dough Rising Time 1 hour
Total Time 2 hours 10 minutes
Servings: 6 corn dogs
Course: Snacks
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Can be substituted with a gluten-free flour blend.
  • 1 teaspoon Instant yeast Use active yeast by blooming it in warm water first.
  • 1 tablespoon Sugar Any granulated sugar works well.
  • 1 teaspoon Coarse kosher salt Regular salt can be substituted but adjust to taste.
  • 1 cup Lukewarm water Ensure it's around 110°F when using active yeast.
For Frying
  • 2 cups Neutral oil (for frying) Vegetable or canola oil are great choices.
For the Coating
  • 2 cups Frozen French fries Can be replaced by homemade fries or crushed cornflakes.
  • 1 cup Panko breadcrumbs Regular breadcrumbs may yield a less crunchy texture.
For the Fillings
  • 6 sticks Mozzarella sticks Swap with other cheeses like cheddar for a different flavor.
  • 6 pieces Hot dogs (beef/pork) Use plant-based hot dogs for a vegetarian option.

Equipment

  • Deep Frying Pan
  • Mixing Bowl
  • Skewers
  • Shallow dish
  • Thermometer

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and coarse kosher salt. Gradually add lukewarm water, stirring until you achieve a smooth, thick batter. Cover the bowl and let the dough rest in a warm place for about 1 hour.
  2. Skewer alternating pieces of mozzarella sticks and hot dogs on wooden or metal skewers, leaving space between them for coating. Arrange skewers on a plate.
  3. Chop the frozen French fries into ⅓-inch pieces and place into a shallow dish. Prepare panko breadcrumbs in a separate bowl.
  4. Dip each skewer into the risen batter, ensuring it's evenly covered, then roll in the chopped French fries, ensuring they stick well, and transfer to the panko breadcrumbs.
  5. In a deep frying pan, pour enough neutral oil to submerge at least half of the corn dogs and heat to 375°F (190°C).
  6. Add the coated corn dogs to the hot oil in batches, frying for about 2-3 minutes on each side until golden brown. Drain on a wire rack.
  7. Serve the Korean Corn Dogs alongside your favorite dipping sauces like ketchup or mustard.

Nutrition

Serving: 1corn dogCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Korean Corn Dogs are best enjoyed fresh for the optimal flavor and crunch. Serve warm for the best experience.

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