Description
Discover how to make the best Korean Corn Dog that is irresistibly crispy on the outside and ooey-gooey cheesy on the inside. This recipe features a fluffy yeast batter, a combination of hot dogs and mozzarella cheese skewered and coated with a crispy layer of cubed frozen fries and panko breadcrumbs, then deep-fried to golden perfection. Finished with a dusting of sugar and drizzles of ketchup and mustard, this street food favorite is perfect for a fun snack or party treat.
Ingredients
Scale
Batter
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) lukewarm water
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
Filling
- 8 sausages or hot dogs (cut in half)
- 4–6 sticks low moisture mozzarella cheese or cheese blocks, cut into similar size pieces
- 4 pieces American cheese slices (individually wrapped, optional)
Coating
- 12 oz (340 g) frozen french fries, cut into small pieces (about 4 cups)
- 2 cups (120 g) panko breadcrumbs
- Oil (for deep-frying, such as vegetable or canola oil)
Toppings
- Sugar (for dusting)
- Ketchup (for drizzling)
- Mustard (for drizzling)
Instructions
- Make the batter: In a large square or oval pan, combine the all-purpose flour, sugar, instant yeast, salt, and lukewarm water. Stir with a spoon until the mixture is smooth and fully incorporated. Cover and let the batter rise in a warm place for about 1 hour until it doubles in volume.
- Prepare the filling: Cut the hot dogs in half. Cut mozzarella cheese into pieces similar in size to the hot dogs. For a fun variation, cut the bottom 1 inch of the hot dog in a crosshatch pattern to make octopus shapes. If using American cheese slices, wrap them tightly around the hot dog pieces. Skewer cheese and hot dogs onto sticks, placing hot dogs on the bottom and cheese on top. Keep skewers refrigerated until ready to assemble to maintain shape.
- Prepare coating ingredients: Cut frozen french fries into small chunks and place in one pan. Put panko breadcrumbs in another pan and set aside.
- Coat the corn dogs: Dip each hot dog and cheese skewer into the risen batter, lifting and twisting to ensure an even coating. Smooth the batter with your fingers if needed. Then roll the battered skewer in the small frozen potato chunks, pressing them firmly onto the batter. Finally, roll it in panko breadcrumbs, pressing firmly again to shape and secure. Be sure to cover the cheese part thoroughly to prevent excessive oozing during frying.
- Deep-fry the corn dogs: Heat oil in a large skillet to 350°F (175°C). Carefully add 1-2 skewers at a time to the oil to avoid temperature drops. Fry each for 3-4 minutes, turning occasionally with tongs, until golden brown and crispy. Remove and rest on a cooling rack to drain excess oil.
- Serve: Dust the hot Korean corn dogs with sugar, then drizzle with ketchup and mustard as desired. Serve immediately while hot and crispy.
Notes
- Keeping the skewers cold before frying helps maintain their shape and prevent cheese from melting too quickly.
- You can experiment with different cheese types or fillings like fish sausage or vegetables.
- Maintain oil temperature to ensure a crispy exterior without absorbing excess oil.
- Use low moisture mozzarella for less runny cheese filling that holds shape better during frying.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Keywords: Korean corn dog, cheesy corn dog, crispy corn dog recipe, street food, deep-fried snack
