Korean French Fry Corn Dog
This French Fry Corn Dog isn't your average corn dog. It's a delicious deep-fried sausage and cheese corn dog battered, wrapped in panko and french fries! A great Korean snack or light meal that is indulgent and so tasty!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14.1 oz mozzarella cheese (block with a moisture rate of 45%, or mozzarella cheddar cheese block)
- 3 hot dogs
- 8 medium potatoes
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1/2 cup all-purpose flour
- 3 cups vegetable oil (or any neutral oil)
- 1/4 cup white granulated sugar (to coat the fried corn dogs)
- 2 cups water (lukewarm )
- 4 tbsp white granulated sugar
- 4 tsp dry yeast (instant kind recommended)
- 1 teaspoon salt
- 3 1/2 cups all purpose flour
Instructions
- 1
In a large mixing bowl, sift the all-purpose flour and salt. Whisk it together until well combined.
- 2
Then in a small bowl, mix together lukewarm water, white granulated sugar and dry yeast until the yeast has dissolved and let it sit for 5 minutes until it become frothy.
- 3
Then pour the frothy yeast mixture into the flour mixture. Whisk together until it becomes a sticky dough.
- 4
Cover the dough with a warm towel and let it sit for 30 minutes in a warm environment to double in size.
- 5
Meanwhile, peel and dice potatoes into 1 cm x 1 cm cubes. They need to be small or they won't stick to your dough casing.
- 6
Flour the diced potatoes with 1/2 cup flour.
- 7
Next, slice your hot dogs into 2 inch long pieces.
- 8
Slice the block of mozzarella into 8 long rectangular pieces that are 3/4-inch thick and 4.5 inches long.
- 9
Skewer one piece of the hotdog first onto a disposable wooden chopstick or a thick wooden skewer and shift it down to make room for the mozzarella cheese.
- 10
Then skewer one piece of the mozzarella cheese on top of the hot dog.
- 11
When the dough has doubled in size, completely coat the hotdog cheese skewer with a thin layer of the dough and don't over coat or it'll be too thick. Completely coat the cheese in dough or it will leak out as it fries.
- 12
Then coat the corn dog in the floured diced potatoes.
- 13
Completely coat the potato corn dog in panko bread crumbs, ensuring no bald spots. Repeat this process until you have 8 corn dogs.
- 14
Heat 3 cups or 750 ml of vegetable oil in a large pan on medium heat or 350 F with a digital instant read thermometer or insert a wooden skewer into the oil and look for rapid bubbles.
- 15
Deep fry corn dogs 2 at a time for 3-4 minutes on each side until golden brown. Between batches, skim out any browned bits or potatoes in the hot oil.
- 16
While the corn dogs are hot, evenly sprinkle them with white granulated sugar and serve with ketchup, mustard, and/or mayonnaise.