Description
Learn how to make the best Korean corn dogs that are crispy on the outside, cheesy on the inside, and utterly delicious. These indulgent treats are perfect for snacking or as a fun meal for the whole family.
Ingredients
Units
Scale
For Batter
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) water, lukewarm
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
For Corn Dogs
- 8 sausages or hot dogs
- 4–6 sticks low moisture mozzarella cheese, or cheese blocks
- 4 pieces American cheese slices, individually wrapped, optional
- 12 oz (340 g) frozen french fries, about 4 cups when cut into small pieces, optional
- 2 cups (120 g) panko breadcrumbs
- oil, for deep-frying
- sugar
- ketchup
- mustard
Equipment
- bamboo hotdog skewers
Instructions
- To make batter – Combine all-purpose flour, sugar, instant yeast, salt, and water in a pan. Let it rise for about 1 hour.
- For the filling – Skewer hot dogs and cheese. Refrigerate until ready to use.
- To assemble corn dog – Dip skewer in batter, coat with potatoes and panko crumbs.
- To deep-fry – Fry skewer in hot oil until golden brown. Serve with sugar, ketchup, and mustard.
Notes
- Corn dog skewers should be long enough to hold both hot dog and cheese.
- If using fresh peeled potatoes, parboil them for 2 minutes.
Nutrition
- Serving Size: 1 corn dog
- Calories: 402 kcal
- Sugar: 4g
- Sodium: 746mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0.01g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 17mg
