Korean Corn Dogs
Make viral street food at home with mozzarella, sausage, or half-and-half fillings. Choose coatings like panko, diced fries, or sugar dusting.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 8 corn dogs 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Low Lactose
Ingredients
Scale
- 1 cup warm water
- 2 tbsp sugar
- 1 tsp active dry yeast
- 2 cups all-purpose flour
- 1 tsp salt
- 1 egg
- 1/2 cup milk
- 8 mozzarella sticks or hot dogs
- 1 cup panko breadcrumbs
- 1 cup diced fries (optional)
- 2 tbsp sugar (for dusting)
- Oil for frying
Instructions
- Mix warm water, sugar, and yeast. Let sit for 5 minutes.
- Add flour, salt, egg, and milk to the yeast mixture. Stir until smooth.
- Cover the dough and let it rise for 1 hour.
- Skewer mozzarella sticks or hot dogs on wooden sticks.
- Dip each skewer into the batter, coating evenly.
- Roll in panko or diced fries for extra crunch.
- Heat oil to 350°F and fry until golden brown, about 3-4 minutes.
- Drain on paper towels and dust with sugar if desired.
Notes
- Use an air fryer for a lighter version at 375°F for 8-10 minutes.
- For extra crispiness, double-coat with batter and breadcrumbs.
Nutrition
- Serving Size: 1 corn dog
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
Find it online: https://recipestokeep.com/korean-corn-dogs-recipe-crispy-cheesy/