Snack
Korean Corn Dogs
1 hServes 6Nutri-Score D€€
D
1 h
1 hKorean Corn Dogs
what you need
Ingredients
water (warm)Beverages240 ml
sugarPantry30 g
dry yeastPantry7 g
saltSpices5 g
flourGrains300 g
mozzarella (cut into thick sticks)Dairy200 g
hot dogsMeat6 pieces
pankoPantry150 g- neutral oil (for deep frying)Pantry1 litre
per serving
Nutrition
403kcal
- Carbs
- 42 g
- Proteins
- 10 g
- Fat
- 22 g
what you’ll use
Tools
Mixing bowl
Skewer- Deep fryer
Tongs
step by step
Method
- Step 1
Make the batter
- Combine the warm water, sugar and dry yeast in a bowl and let it sit until foamy.
- Add the salt and flour and mix into a smooth, thick batter.
- Cover and let the batter rise until doubled in size.
- Step 2
Prepare the fillings
- Cut the mozzarella into thick sticks.
- Pat the hot dogs and mozzarella dry and thread them onto skewers.
- Step 3
Coat the corn dogs
- Dip each skewered hot dog and mozzarella into the batter, turning to coat evenly.
- Roll the coated skewers in the panko until fully covered.
- Step 4
Fry the corn dogs
- Heat the oil to 175 °C.
- Fry the corn dogs, turning occasionally, until deep golden and crisp.
- Drain on a rack and serve warm.