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Korean Corn Dogs
Snack

Korean Corn Dogs

45 minServes 6Nutri-Score D€€
from @cooking_with.kian37 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • all-purpose flourGrains200 g
  • sugarPantry20 g
  • saltSpices4 g
  • baking powderPantry6 g
  • milk (cold)Dairy200 ml
  • egg (beaten)Dairy1 piece
  • sausages (patted dry)Meat6 pieces
  • mozzarella (cut into sticks)Dairy180 g
  • panko breadcrumbsBakery120 g
  • vegetable oil (for deep frying)Pantry1 litre
  • sugar (for coating)Pantry30 g
  • ketchup (for serving)Pantry60 ml
  • mustard (for serving)Pantry40 ml

per serving

Nutrition

324kcal

Carbs
35 g
Proteins
10 g
Fat
16 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  1. 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.
    • Chill the batter in the fridge.
    Step 1

  2. Prepare the fillings

    • Pat the sausages dry and cut the mozzarella into sticks.
    • Thread the sausages and mozzarella onto the skewers.
    • Keep the skewers cold until coating.
    Step 2

  3. Coat the corn dogs

    • Dip each skewer into the batter, turning to coat evenly.
    • Roll the coated skewers in the panko breadcrumbs, pressing them on.
    • Repeat the batter and panko coating for a thicker crust.
    Step 3

  4. Deep fry

    • Heat the oil to about 175 °C.
    • Fry the corn dogs until deep golden and crisp, turning as needed.
    • Drain on a cooling rack.
    Step 4

  5. Finish and serve

    • Roll the warm corn dogs in sugar.
    • Serve with ketchup and mustard.
    Step 5
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