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Mini Korean Hot Dogs (Corn Dogs)
Snack

Mini Korean Hot Dogs (Corn Dogs)

45 minServes 8Nutri-Score D€€
from @emilylfigueroa1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • all-purpose flourGrains150 g
  • white sugarPantry25 g
  • saltSpices3 g
  • baking powderPantry8 g
  • milkDairy125 ml
  • eggDairy1 piece
  • mozzarella sticks (cut into short pieces)Dairy8 pieces
  • hot dogs (cut into short pieces)Meat8 pieces
  • potato (cut into small cubes)Produce150 g
  • panko breadcrumbsBakery80 g
  • neutral oil (for deep frying)Pantry800 ml
  • sugar (for coating)Pantry20 g
  • condiment (ketchup, mustard or mayo, for serving)Pantry60 ml

per serving

Nutrition

222kcal

Carbs
22 g
Proteins
7 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Skewer
  • Deep fryer
  • Tongs

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 smooth, thick batter.
    Step 1

  2. Prepare the fillings and coating

    • Cut the mozzarella sticks and hot dogs into short pieces.
    • Crush the potato cubes into small flakes and mix with the panko.
    Step 2

  3. Skewer and coat

    • Thread the mozzarella and hot dog pieces onto skewers.
    • Dip each skewer into the batter, then press into the potato-panko coating.
    Step 3

  4. Fry the corn dogs

    • Heat the oil to 175 °C.
    • Fry the corn dogs until golden and crisp, turning as needed.
    Step 4

  5. Finish and serve

    • Drain on paper towels.
    • Sprinkle with sugar and serve with the condiment.
    Step 5
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