Savory and Crunchy – The Perfect Combo
If you’ve been scrolling through foodie TikTok or Instagram lately, you’ve probably stumbled upon the mouthwatering spectacle that is the Korean corn dog. These are not your average fairground corn dogs – they’re crispy, cheesy, sweet, and salty bites of pure happiness. The best part? You don’t need to travel to Seoul to enjoy them. Let’s make them right at home.
Korean Corn Dogs
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Ingredients
For the batter:
- 1 cup all-purpose flour
- 1/2 cup cornmeal optional, for a more traditional taste
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 3/4 cup milk
For the filling:
- Hot dogs regular or chicken, your choice!
- Mozzarella cheese sticks
For the coating:
- Panko breadcrumbs
- Diced frozen potatoes optional
- Vegetable oil for frying
Toppings:
- Sugar
- Ketchup mustard, or spicy mayo
Instructions
Prepare the Filling
-
Cut your hot dogs in half if they’re too long and do the same with mozzarella sticks. For an indulgent combo, use half a hot dog and half a cheese stick on each skewer. Thread them onto skewers and set aside.
Make the Batter
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In a large mixing bowl, combine the flour, cornmeal (if using), sugar, baking powder, and salt. Add the egg and milk, then whisk until you have a smooth, thick batter. Transfer it to a tall glass for easy dipping.
Coat and Roll
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Dip each skewer into the batter, ensuring the filling is fully coated. Immediately roll it in panko breadcrumbs or diced potatoes, pressing gently so the coating sticks.
Fry to Perfection
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Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the coated skewers in batches for 3-4 minutes or until golden brown and crispy. Drain on a paper towel-lined plate.
Add the Magic Touch
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While still warm, sprinkle the corn dogs lightly with sugar. Drizzle with ketchup, mustard, or spicy mayo for the ultimate flavor combo.
