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–+ servings
Korean corn dogs

Korean Corn Dogs

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Prep Time 10 minutes
Cook Time 15 minutes
Cool Time 5 minutes
Total Time 45 minutes
Course Snack
Cuisine Asian
Servings 6 Corn dogs

Ingredients
  

Batter

  • 1 cup all-purpose flour (120 g)
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup milk (120 ml)

Coating

  • 1/2 cup panko breadcrumbs (60 g)

Filling

  • 6 hot dogs
  • 6 wooden skewers
  • 6 pieces of cheese

Frying

  • vegetable oil for deep frying

Optional for serving

  • Sugar (for sprinkling)
  • Ketchup, mustard or mayonnaise

Instructions
 

  • Insert a wooden skewer into each hot dog, then wrap a slice of cheese around it.
  • In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.Add the egg and milk, stirring until a thick, smooth batter forms.
  • Pour the breadcrumbs into a deep dish or bowl.
  • Transfer the batter into a tall glass for easy dipping.
  • Dip each hot dog and cheese skewer into the batter, ensuring full coverage, then roll it in panko breadcrumbs until evenly coated.
  • Heat vegetable oil in a deep pan to 350°F (180°C).
  • Fry the corn dogs in small batches, turning occasionally, for 3-5 minutes or until golden brown and crispy.
  • Place the fried corn dogs on paper towels to absorb excess oil.
  • For an authentic Korean-style touch, sprinkle with sugar.
  • Enjoy them hot with ketchup, mustard, or your favorite dipping sauce!
Keyword Corn Dog, Korean
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