Korean Corn Dogs
Crispy, chewy Korean corn dogs filled with gooey mozzarella and juicy hot dogs—rolled in sugar and fried to golden perfection. Totally addictive.
- Prep time
- 30 min
- Cook time
- 3 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 hot dogs (cut in half so you end up with 8 small sausages)
- 8 sticks low-moisture mozzarella cheese
- 1½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp instant yeast
- ½ tsp salt
- ⅔ cup warm water (like bath water warm, around 105-115°F / 40-46°C)
- 1 large egg
- 2 cups panko breadcrumbs (these make them extra crunchy!)
- 1 cup frozen french fries, cut into small ½-inch (1.2cm) cubes (optional)
- ¼ cup all-purpose flour (optional (just to help the potatoes stick))
- 4-6 cups cooking oil ((like vegetable, canola, or peanut oil))
- granulated sugar ((for dusting – trust me on this!))
- your favourite sauces! (ketchup, mustard, or a spicy mayo!)
Instructions
- 1
Cut hot dogs in half and slice mozzarella into sticks. Skewer one piece of hot dog and one piece of cheese onto each stick. Freeze for at least 30 minutes.
- 2
In a bowl, mix flour, sugar, yeast, and salt. In another bowl, whisk warm water and egg. Combine wet and dry ingredients into a thick, sticky dough.
- 3
Cover and let rise in a warm spot for 45–60 minutes until doubled in size.
- 4
Place panko on a plate. If using potatoes, cut into cubes, toss with flour, and place on a separate plate.
- 5
Heat oil to 350°F (175°C) in a deep pot.
- 6
Dip each skewer into the batter to fully coat, then into potatoes (if using), then into panko. Press gently to help everything stick.
- 7
Fry 1–2 corn dogs at a time for 3–5 minutes, turning occasionally, until golden and crispy. Drain on a wire rack.
- 8
While hot, roll in sugar. Serve immediately with sauces of choice.