Snack
Korean Corn Dogs
1 h 30 minServes 6Nutri-Score D€€
D
1 h 30 min
1 h 30 minKorean Corn Dogs
what you need
Ingredients
bread flourGrains225 g- all purpose flourGrains75 g
saltSpices9 g
granulated sugarPantry45 g- instant yeastPantry6 g
eggDairy1 piece
warm water (warm)Beverages160 ml
sausages (cut in half)Meat3 pieces
mozzarella cheese (sliced into pieces the same length as the sausage halves)Dairy150 g
panko bread crumbsBakery150 g
potatoes (diced into small cubes)Produce2 pieces- cornstarchPantry30 g
- oil (for deep frying)Pantry1 litre
sugar (for sprinkling)Pantry20 g- ketchupPantry40 ml
mustardPantry30 ml
per serving
Nutrition
358kcal
- Carbs
- 57 g
- Proteins
- 10 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl
Saucepan
Skewer- Deep fryer
Baking tray
step by step
Method
- Step 1
Make the Dough
- In a bowl, whisk together the egg, sugar, and yeast.
- Add the flour, salt, and water, then mix until a sticky dough forms.
- Cover and let the dough rise until doubled in size.
- Step 2
Prepare the Potatoes
- Dice the potatoes into small cubes.
- Boil, then drain and let cool.
- Coat the cubes lightly with cornstarch and spread on a tray.
- Step 3
Prepare the Fillings
- Cut the sausages in half.
- Slice the cheese into pieces the same length as the sausage halves.
- Skewer the sausage and cheese together on sticks.
- Step 4
Assemble the Corn Dogs
- Wrap the risen dough around each skewer until fully covered.
- Roll in the breadcrumbs and potato cubes to coat evenly.
- Step 5
Fry the Corn Dogs
- Heat the oil to high and fry until golden brown.
- Reduce to medium heat and continue frying until cooked through.
- Sprinkle each corn dog with sugar.
- Drizzle with ketchup and mustard.