Description
The Ultra Crispy and Crunchy Korean Corn Dog is an elevated twist on the classic American corn dog with an ultra crispy, sugary panko coating and melty mozzarella cheese center. Perfectly golden and crunchy on the outside, gooey and savory on the inside, this snack is sure to delight with every bite.
Ingredients
Scale
Main Ingredients
- 4 pc hotdogs (cooked) cut in half
- 8 chunks dry mozzarella cut into pieces the same size as the hot dogs
Batter
- 200 g all-purpose flour (about 1¼ cups)
- 30 g sugar (2 tbsp)
- 7 g baking powder (2 tsp)
- 230 g 2% milk (about ¾ cup)
- 1 pc egg
- 4 g salt (1½ tsp)
- 200 g panko breadcrumbs (buy extra to be safe)
Garnish & Condiments
- 1 tsp white sugar
- Ketchup (optional)
- Mustard (optional)
- Gochujang mayo (optional)
Instructions
- Prepare Fryer: Set your deep fryer temperature to 350°F/180°C and ensure the oil is properly heated for frying.
- Make Batter: Combine all batter ingredients except for panko in a large glass or bowl. Use a hand blender to blend until a very thick batter forms. Cover with plastic wrap and refrigerate until ready to use.
- Assemble Skewers: Cut hot dogs in half and slide them onto wooden skewers, leaving space at the top. Cut mozzarella into chunks that match the hot dog pieces and slide onto the skewers above the hot dogs. Keep skewers chilled in the fridge.
- Batter the Corn Dogs: Dip each skewer into batter, ensuring full coverage using a twirling motion to help batter stick evenly.
- Coat with Panko: Immediately roll each battered corn dog in panko breadcrumbs, pressing to cover all wet spots and create a thick crispy coating.
- Fry Corn Dogs: Carefully lower one side of the corn dog into the oil for 5 seconds to prevent sticking, then submerge fully. Fry for 3-5 minutes until deep golden brown and crispy.
- Drain and Season: Remove corn dogs and place on paper towels to absorb excess oil. Dust with a light sprinkle of salt and a heavy coating of white sugar.
- Serve: Add desired condiments such as ketchup, mustard, or gochujang mayo and serve immediately while hot and crispy. Enjoy!
Notes
- Ensure the batter is thick enough to coat well but not too thick to blend; if too thick, add small increments of milk to adjust.
- Coat corn dogs thoroughly with batter and panko to avoid holes in the crust for maximum crispiness.
- Use a powerful hand blender carefully to avoid overheating; alternatively, mix batter with a whisk if concerned about equipment durability.
- Keep assembled skewers chilled before frying to help maintain shape and integrity during cooking.
- For an authentic experience, sprinkle sugar liberally on the finished corn dogs for a perfect balance of sweet and savory.
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
