Description
These Korean corndogs are golden, crispy, and filled with melty mozzarella and juicy sausage. Perfectly sweet, salty, and crunchy, they bring the street food experience straight to your kitchen.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 large Egg
- 3/4 cup Milk
- 4 Mozzarella Cheese Sticks
- 4 Beef Hot Dogs
- 1 cup Panko Breadcrumbs or Diced Potatoes
- 8-inch Wooden Skewers
- Vegetable Oil (for frying)
- 1/4 cup Granulated Sugar (for dusting)
- Ketchup and Mustard (for drizzle)
Instructions
- Preheat Your Equipment: Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Prepare your skewers by placing half a hot dog and half a cheese stick on each.
- Combine Ingredients: In one bowl, whisk flour, sugar, salt, and baking powder. In another, beat egg and milk. Mix together to form a thick batter and transfer it into a tall glass.
- Prepare Your Cooking Vessel: Set up a plate with panko or diced potatoes for coating. Keep your oil nearby and ready for frying.
- Assemble the Dish: Dip skewers into the batter to coat fully, then roll in your coating of choice, pressing gently so it sticks well.
- Cook to Perfection: Fry 1–2 corndogs at a time for about 3–4 minutes or until golden brown and crisp. Turn them for even cooking.
- Finishing Touches: While still hot, roll each corndog in sugar. Drizzle with ketchup and mustard if desired.
- Serve and Enjoy: Serve warm for the ultimate cheesy crunch experience.
Notes
- Freeze cheese sticks for 15 minutes before using to prevent leaking.
- Dry sausages and cheese before dipping for better batter adhesion.
- Use a tall glass to dip the skewers evenly.
- Reheat leftovers in air fryer for best texture.