Korean Corn Dogs

Korean Corn Dogs

4.3(77)

These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.

Cook Time
15 minutes
Total Time
30 minutes
Yield
12 servings

Ingredients

  • canola oil, for frying

Potatoes

  • kosher salt, for boiling
  • 1 ½ lb russet potato (650 g), peeled and cut into 1/4 in (6mm)
  • 2 tablespoons all purpose flour

Batter

  • 2 cups all purpose flour (250 g)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup whole milk (240 mL), plus 3 tablespoons
  • 1 large egg, beaten

Assembly

  • 6 all-beef hot dogs, halved crosswise
  • 2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks
  • 2 cups panko breadcrumbs (225 g)
  • 2 cups korean rice puffs (100 g)
  • ¼ cup granulated sugar (50 g), for sprinkling

Ketchup

  • yellow mustard

Special Equipment

  • 12 wooden skewers

How to Make It

1. Step
Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
2. Step
Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15–20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
3. Step
Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
4. Step
Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
5. Step
Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
6. Step
Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
7. Step
For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
8. Step
For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
9. Step
For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
10. Step
Place the coated dogs in the hot oil, 2–3 at a time, and fry for 2–3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
11. Step
To serve, drizzle ketchup and mustard over the corn dogs.
12. Step
Enjoy!

Tags

Under 1 HourUnder 45 MinutesUnder 30 MinutesHigh-ProteinLunchDeep-FryComfort FoodKoreanSpecial OccasionWhiskLiquid Measuring CupTongsBaking PanCooling RackDry Measuring CupsStrainerSpatulaMeasuring SpoonsSauce PanMixing BowlStove Top

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