Description
Korean Corn Dogs are a delightful street food snack featuring hot dogs and mozzarella cheese sticks coated in a sweet and fluffy batter, deep-fried to golden perfection. This recipe yields crispy, cheesy, and indulgent corn dogs perfect for a quick snack or party appetizer.
Ingredients
Hot Dogs and Cheese
- 2 hot dogs
- 2 cheese sticks (mozzarella recommended)
Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup whole milk
Other
- Vegetable oil (for frying)
Instructions
- Prepare: Insert wooden skewers into each hot dog and cheese stick, ensuring they are secure for easy dipping and frying.
- Make Batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Gradually add the whole milk while whisking until the batter is smooth and thick enough to thoroughly coat the hot dogs and cheese sticks.
- Heat Oil: In a deep pot, heat vegetable oil to 350°F (175°C) to prepare for frying. Use a thermometer to maintain consistent temperature for even frying.
- Dip and Fry: Coat each hot dog and cheese stick thoroughly in the batter, then carefully place them into the hot oil. Fry each for about 3-4 minutes or until the batter turns golden brown and crispy.
- Drain and Serve: Remove the fried corn dogs from the oil and place them on paper towels to drain excess oil. Serve warm with ketchup, mustard, or your favorite dipping sauce.
Notes
- For a crispier coating, you can double-dip the corn dogs by dipping them in batter twice before frying.
- Mozzarella cheese sticks provide a great melty texture, but you can substitute or mix cheeses if desired.
- Maintain the oil temperature carefully to avoid soggy or greasy corn dogs.
- This recipe yields 2 servings, perfect for a quick snack or small gathering.
- Leftover corn dogs can be reheated in an oven or air fryer for best texture retention.
