Snack
Crispy Korean Corn Dogs
1 hServes 6Nutri-Score D€€
D
1 h
1 hCrispy Korean Corn Dogs
what you need
Ingredients
hot dog sausages (pat dry)Meat6 pieces
mozzarella cheese (cut into thick blocks)Dairy200 g
all-purpose flourGrains250 g
sugarPantry30 g
baking powderPantry8 g
saltSpices4 g
milk (cold)Dairy240 ml
egg (beaten)Dairy1 piece- panko breadcrumbsBakery150 g
potatoes (cut into small cubes)Produce2 pieces- vegetable oil (for deep frying)Pantry1 litre
- sugar (for coating)Pantry20 g
- ketchup (for serving)Pantry60 ml
- mayonnaise (for serving)Pantry60 ml
per serving
Nutrition
445kcal
- Carbs
- 50 g
- Proteins
- 13 g
- Fat
- 22 g
what you’ll use
Tools
Skewer ×6
Mixing bowl ×2- Deep fryer
Tongs- Cooling rack
step by step
Method
- Step 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick blocks.
- Thread a sausage onto each skewer, then push a mozzarella block on top, leaving a small gap between them.
- Step 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl.
- Add the cold milk and beaten egg and whisk until smooth.
- Pour the batter into a tall glass for easy dipping.
- Step 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in panko breadcrumbs, pressing gently so they stick.
- For potato corn dogs, press the diced potato cubes onto the batter before the panko.
- Step 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs a few at a time until deep golden and crispy, turning as needed.
- Drain on a cooling rack.
- Step 5
Serve
- Sprinkle the corn dogs with sugar.
- Serve hot with ketchup and mayonnaise for dipping.