Snack
Easy Korean Corn Dogs
40 minServes 6Nutri-Score D€€
D
40 min
40 minEasy Korean Corn Dogs
what you need
Ingredients
mozzarella (cut into thick sticks)Dairy300 g
sausages (hot dog style)Meat6 pieces
all-purpose flourPantry200 g
sugarPantry20 g
saltSpices4 g- baking powderPantry6 g
milk (cold)Dairy250 ml
eggDairy1 piece- panko breadcrumbsBakery150 g
wooden skewersOther6 pieces- frying oil (for deep frying)Pantry1 litre
- sugar (for coating)Pantry30 g
- ketchup (for serving)Pantry60 ml
mustard (for serving)Pantry40 ml
per serving
Nutrition
374kcal
- Carbs
- 32 g
- Proteins
- 13 g
- Fat
- 22 g
what you’ll use
Tools
Mixing bowl
Deep fryer- Skewer
Tongs
step by step
Method
- Step 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Thread the mozzarella and sausages onto the skewers, alternating or using one per skewer.
- Keep the skewers chilled while preparing the batter.
- Step 2
Make the batter
- Whisk the flour, sugar, salt and baking powder in a bowl.
- Add the milk and egg and whisk to a thick, smooth batter.
- Pour the panko breadcrumbs onto a plate.
- Step 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat completely.
- Roll in the panko breadcrumbs, pressing so they stick.
- Repeat the batter and breadcrumb coating for a thicker crust.
- Step 4
Deep fry
- Heat the frying oil to 175 °C.
- Fry the corn dogs in batches until golden and crisp, turning occasionally.
- Drain on paper towels.
- Step 5
Finish and serve
- Roll the hot corn dogs in sugar if desired.
- Serve with ketchup and mustard.