Description
Crispy and delicious Korean Corn Dogs made with a light batter coating hot dogs and mozzarella cheese sticks, deep-fried to golden perfection. A popular street food snack that’s easy to prepare at home, perfect for a quick and tasty treat.
Ingredients
Protein
- 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
Others
- Vegetable oil (for frying)
Instructions
- Prepare: Insert wooden skewers into each hot dog and cheese stick to make them easier to handle during frying.
- Make Batter: In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Gradually add the whole milk, stirring continuously until a thick, smooth batter forms that can coat the hot dogs well.
- Heat Oil: Pour vegetable oil into a deep pot and heat it to 350°F (175°C) to ensure proper frying temperature for a crispy texture.
- Dip and Fry: Coat each hot dog and cheese stick evenly with the batter, then carefully place them into the hot oil. Fry each piece for about 3 to 4 minutes, or until they turn golden brown and crispy on the outside.
- Drain and Serve: Remove the fried corn dogs from the oil and drain on paper towels to remove excess oil. Serve warm with ketchup, mustard, or your favorite dipping sauce.
Notes
- Ensure the batter is thick enough to stick well to the hot dogs and cheese sticks to avoid slipping off during frying.
- Maintain the oil temperature consistently around 350°F for even cooking and to prevent greasy corn dogs.
- You can substitute mozzarella sticks with other cheese varieties that melt well, like cheddar.
- Let the corn dogs drain properly on paper towels to keep them crispy.
- For a crunchier exterior, add panko breadcrumbs or crushed cornflakes to the batter coating before frying.
