Skip to content
Menu
Korean Corn Dogs
Snack

Korean Corn Dogs

45 minServes 6Nutri-Score D€€
from @citedjo1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • hot dog sausagesMeat6 pieces
  • mozzarella (cut into thick sticks)Dairy200 g
  • all-purpose flourGrains250 g
  • sugarPantry20 g
  • saltSpices5 g
  • baking powderPantry8 g
  • milk (warm)Dairy200 ml
  • eggDairy1 piece
  • panko breadcrumbsBakery150 g
  • potato (cut into small cubes)Produce150 g
  • vegetable oil (for deep frying)Pantry1 litre
  • ketchupPantry60 ml
  • mustardPantry30 ml
  • sugar (for coating)Pantry30 g

per serving

Nutrition

405kcal

Carbs
40 g
Proteins
13 g
Fat
22 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  1. Prepare the fillings

    • Pat the hot dog sausages dry and cut the mozzarella into thick sticks
    • Skewer each sausage and mozzarella stick on a skewer, keeping the cheese firmly attached
    • Chill the skewers in the freezer while preparing 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
    • Pour the panko breadcrumbs into a second bowl
    Step 2

  3. Coat the corn dogs

    • Dip each chilled skewer into the batter, turning to coat evenly
    • Roll the coated skewer in the panko breadcrumbs, pressing so they stick
    • For the potato version, press the potato cubes onto the breadcrumb coating
    Step 3

  4. Deep fry

    • Heat the oil to 175 °C in a deep fryer
    • Fry the corn dogs in batches until deep golden and crisp, turning once
    • Drain on paper towels
    Step 4

  5. Finish and serve

    • Roll the fried corn dogs in sugar if desired
    • Drizzle with ketchup and mustard and serve hot
    Step 5
Get Mezze