Description
Super Cheesy Korean Corn Dogs combine savory hot dogs and gooey mozzarella cheese coated in a light, sweet batter, then deep-fried to golden perfection. Optionally coated with crispy diced potatoes and panko crumbs for an extra crunchy texture, these street-food-inspired snacks are perfect for a fun appetizer or party treat. Served with tangy mustard and ketchup, they offer a delightful contrast of flavors and textures.
Ingredients
Main Ingredients
- 6 hot dogs
- 3 hot dogs (cut in half across the middle)
- 6 sticks mozzarella cheese (cut from a block to the same size as the hot dog halves)
Batter
- 225 grams (1 ½ cups) plain/all-purpose flour
- 2 tablespoons + 2 teaspoons sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 250 ml (1 cup) milk
Coatings
- Panko crumbs (quantity as needed for coating)
- 1 potato (peeled and small diced – optional for potato coating)
- 3 tablespoons (US – 4 tablespoons) cornflour/cornstarch (if making the potato coating)
Cooking & Serving
- Favorite oil for deep frying (one with a high smoke point, such as vegetable or canola oil)
- American mustard and ketchup/tomato sauce (for serving)
- Extra caster/superfine sugar (optional for serving)
Instructions
- Prepare Potato Coating: If using the potato coating, place the diced potato in a small pot of cold water. Bring it to a boil and cook the potatoes for 2 minutes. Drain the potatoes into a colander and rinse with cold water to stop cooking. Set aside to drain thoroughly until needed.
- Assemble the Corn Dogs: For the hot dog and mozzarella version, thread half a hot dog onto a disposable wooden chopstick or thick wooden skewer, then carefully add a piece of mozzarella cheese of similar size onto the skewer without splitting the cheese. For the hot dog-only version, skewer a whole hot dog onto a skewer. Place the assembled corn dogs on a plate and refrigerate until ready to batter.
- Make the Batter: In a bowl, whisk together the flour, sugar, salt, and baking powder. Add the egg and milk, mixing until a thick, smooth batter forms. Set the batter aside until preparing to fry.
- Prepare Coatings: If using potato coating, put the cooked diced potatoes in a zip lock bag with the cornflour/cornstarch. Toss well to coat all pieces evenly, then transfer to a shallow bowl. Place panko crumbs in a separate shallow bowl ready for coating.
- Heat Oil for Frying: Pour enough oil into a wok, deep fryer, or large wide pot so that the corn dogs can float without touching the bottom. Heat the oil to 175°C (350°F) over medium heat.
- Batter and Coat the Corn Dogs: Remove the corn dogs from the fridge. Dip each corn dog completely into the batter, smoothing the thick batter evenly with damp hands to cover all surfaces. For potato coating, press the battered corn dog into the diced potatoes, ensuring the potatoes stick well. Then transfer to the panko crumbs, fully coating the corn dog. For panko-only coating, dip the battered corn dog directly into the panko crumbs to coat completely.
- Deep Fry: Carefully place one or two coated Korean corn dogs into the preheated oil. Fry for 5-7 minutes, turning occasionally to achieve even golden-brown and crispy coating. The corn dogs should be cooked through and the cheese melted.
- Drain and Serve: Remove the cooked corn dogs from the oil and place them on a wire rack to drain excess oil. Repeat frying with remaining corn dogs. When ready to serve, optionally sprinkle with caster/superfine sugar and drizzle with American mustard and ketchup or tomato sauce.
Notes
- For best results, use mozzarella cheese sticks that are firm and cut to the size of the hot dog pieces to ensure even cooking.
- The potato coating is optional but adds a delightful extra crunch and texture when combined with the panko crumbs.
- Use a thermometer to maintain oil temperature at 175°C (350°F) for perfect frying results without sogginess.
- Deep frying should be done carefully and not overcrowd the pot to maintain temperature and crispiness.
- Serve immediately after frying for the best texture and flavor.
- Disposable wooden chopsticks are preferred for easy assembly and eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
