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Korean Corn Dogs
Snack

Korean Corn Dogs

45 minServes 6Nutri-Score D€€
from @newt7 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • hot dog sausagesMeat6 pieces
  • mozzarella cheese (cut into thick sticks)Dairy200 g
  • all-purpose flourGrains250 g
  • sugarPantry30 g
  • baking powderPantry8 g
  • saltSpices5 g
  • milk (warm)Dairy240 ml
  • egg (beaten)Dairy1 piece
  • panko breadcrumbsBakery150 g
  • instant ramen noodles (crushed)Grains100 g
  • potato (cut into small cubes)Produce2 pieces
  • vegetable oil (for deep frying)Pantry1 litre
  • sugar (for coating)Pantry30 g
  • ketchupPantry60 ml
  • mayonnaisePantry60 ml
  • mustardPantry30 ml

per serving

Nutrition

460kcal

Carbs
53 g
Proteins
13 g
Fat
22 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  1. Prepare the fillings

    • Cut the mozzarella into thick sticks and pat them dry
    • Thread the sausages and mozzarella sticks onto the skewers
    Step 1

  2. Make the batter

    • Whisk the flour, sugar, baking powder and salt in a bowl
    • Add the warm milk and beaten egg and mix into a smooth, thick batter
    Step 2

  3. Prepare the coatings

    • Crush the instant ramen noodles into coarse crumbs
    • Spread the panko, crushed ramen and potato cubes in separate shallow dishes
    Step 3

  4. Coat the corn dogs

    • Dip each skewer into the batter, turning to coat evenly
    • Roll in the panko, crushed ramen or potato cubes, pressing gently so they stick
    Step 4

  5. Deep fry

    • Heat the oil to 175 °C
    • Fry the corn dogs until deep golden and crisp, turning as needed
    • Drain on a cooling rack
    Step 5

  6. Finish and serve

    • Roll the warm corn dogs in sugar
    • Drizzle with ketchup, mayonnaise and mustard and serve
    Step 6
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