Description
Experience the ultimate Korean Corn Dog with an ultra crispy panko coating and melty mozzarella cheese inside. This fun and indulgent snack features a thick, sweet batter and is deep-fried to golden perfection, resulting in a crunchy, cheesy treat that’s perfect for parties or a delicious snack.
Ingredients
Scale
Main Ingredients
- 4 pc hotdogs (cooked) cut in half
- 8 chunks dry mozzarella cut into pieces the same size as the hot dogs
Batter
- 200 g all-purpose flour (about 1¼ cup)
- 30 g sugar (2 tbsp)
- 7 g baking powder (2 tsp)
- 230 g 2% milk (about ¾ cup)
- 1 pc egg
- 4 g salt (1½ tsp salt)
- 200 g panko (buy extra to be safe)
Garnish
- 1 tsp white sugar
- ketchup (optional)
- mustard (optional)
- gochujang mayo (optional)
Instructions
- Prepare the fryer: Set your deep fryer temperature to 350°F/180°C to ensure optimal frying heat.
- Make the batter: Blend all batter ingredients except panko using a hand blender until you achieve a very thick batter. Pour the batter into a large glass jar, cover with plastic wrap, and refrigerate until ready.
- Prepare skewers: Cut hot dogs in half and carefully slide them onto wooden skewers, leaving space for the cheese on top. Cut mozzarella into large blocks and slide onto the hot dogs. Keep the skewers cold by refrigerating.
- Dip in batter: Remove skewers from the fridge and dip each corn dog fully into the batter, using a twirling motion to coat evenly and ensure the batter sticks well.
- Coat with panko: Immediately roll the battered corn dogs in panko breadcrumbs, pressing gently to cover any wet spots and get a thick crunchy layer.
- Fry the corn dogs: Carefully lower one side into the hot oil for 5 seconds to prevent sticking, then fully immerse and fry for 3 to 5 minutes until deep golden brown and crispy.
- Drain excess oil: Remove corn dogs with a slotted tool and place on paper towels to absorb excess oil.
- Finish with garnish: Dust with a pinch of salt and a generous coating of white sugar for that signature sweet and salty exterior.
- Serve: Serve immediately with your choice of ketchup, mustard, or gochujang mayo for dipping. Enjoy while hot and crispy!
Notes
- Coat the corn dogs thoroughly in batter and panko to prevent holes and ensure maximum crunch.
- The batter should be thick enough to cling but still blendable; add small amounts of milk if too thick.
- Hand blenders can overheat due to thick batter; blend in short bursts or use a whisk if needed.
- Keep skewers cold before frying to help the cheese stay intact inside the corn dogs.
- Fry at consistent oil temperature to get an evenly golden and crunchy crust.
Nutrition
- Serving Size: 1 piece (approx. 100g)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 12 g
- Cholesterol: 45 mg
