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Korean Corn Dog
Snack

Korean Corn Dog

45 minServes 6Nutri-Score D€€
from @hallyrose1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • sausages (whole or halved lengthwise)Meat6 pieces
  • mozzarella (cut into thick sticks)Dairy200 g
  • all-purpose flourPantry200 g
  • sugarPantry20 g
  • saltSpices4 g
  • baking powderPantry6 g
  • milk (cold)Dairy250 ml
  • egg (beaten)Dairy1 piece
  • panko breadcrumbsBakery120 g
  • potatoes (cut into small cubes)Produce150 g
  • vegetable oil (for deep frying)Pantry1 litre
  • ketchupPantry40 ml
  • mustardPantry30 ml
  • sugar (for coating)Pantry30 g

per serving

Nutrition

387kcal

Carbs
35 g
Proteins
13 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Skewer ×6
  • Mixing bowl ×2
  • Deep fryer
  • Tongs

step by step

Method

  1. Prepare the fillings

    • Cut the mozzarella into thick sticks and pat dry.
    • Skewer the sausages, or alternate sausage and mozzarella on each skewer.
    • Chill the skewers while making the batter.
    Step 1

  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.
    • Rest the batter in the fridge.
    Step 2

  3. Coat the skewers

    • Roll the skewers in flour, then dip them fully into the batter.
    • Coat with panko breadcrumbs, pressing the potato cubes onto some of the corn dogs.
    • Work quickly so the cheese stays cold.
    Step 3

  4. Deep fry

    • Heat the oil to 175 °C.
    • Fry the corn dogs until deep golden and crispy, turning occasionally.
    • Drain on paper towels.
    Step 4

  5. Finish and serve

    • Roll the corn dogs in sugar if you like the sweet coating.
    • Drizzle with ketchup and mustard and serve hot.
    Step 5
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