Description
Korean Corn Dogs are a trendy and delicious street food featuring hot dogs, mozzarella, or both coated in a fluffy batter, then deep-fried to golden perfection. Often rolled in sugar and topped with ketchup or mustard, these corn dogs are crispy on the outside, gooey on the inside, and totally addictive.
Ingredients
Units
Scale
- 4 hot dogs, halved
- 1 cup mozzarella cheese, cut into 8 sticks
- 1 1/4 cups all-purpose flour
- 2 tbsp sugar (plus extra for coating)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk
- Panko breadcrumbs or cubed French fries (for coating)
- Wooden skewers
- Oil for deep frying
- Optional toppings: ketchup, mustard
Instructions
- Insert skewers into hot dog halves and/or mozzarella sticks. Chill in the fridge while preparing batter.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Add egg and milk. Mix into a thick, sticky batter.
- Transfer batter to a tall glass for easier dipping.
- Dip each skewer into the batter, coating fully, then roll in panko breadcrumbs or diced fries.
- Heat oil to 350°F (175°C). Fry corn dogs 3–4 minutes until golden and crispy.
- Drain on paper towels, roll in sugar if desired, and drizzle with ketchup or mustard.
Notes
- Keep cheese and hot dogs cold to prevent cheese from melting out while frying.
- Try rolling in sugar immediately after frying for that classic Korean street snack taste.
- Make it extra crispy by double-coating in panko.
Nutrition
- Calories: 330
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 45mg
