Korean Corn Dogs Recipe

Name: Korean Corn Dogs Recipe
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 8
Ingredients: 4 hot dogs (cut in half so you end up with 8 small sausages); 8 sticks low-moisture mozzarella cheese; 1½ cup all-purpose flour; 2 tbsp granulated sugar; 1 tsp instant yeast; ½ tsp salt; 1 large egg; 2 cup 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 cup 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!); ⅔ cup warm water (like bath water warm, around 105-115°F / 40-46°C)

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

Crispy, chewy Korean corn dogs filled with gooey mozzarella and juicy hot dogs—rolled in sugar and fried to golden perfection. Totally addictive.

Prep: 30 min
Cook: 3 min
Total: 33 min
Servings: 8

Vegetarian

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Korean Corn Dogs Recipe · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

4hot dogs (cut in half so you end up with 8 small sausages)
8sticks low-moisture mozzarella cheese
1.5 cupall-purpose flour
2 tbspgranulated sugar
1 tspinstant yeast
0.5 tspsalt
1large egg
2 cuppanko breadcrumbs (these make them extra crunchy!)
1 cupfrozen french fries, cut into small ½-inch (1.2cm) cubes (optional)
0.25 cupall-purpose flour (optional (just to help the potatoes stick))
4–6 cupcooking oil ((like vegetable, canola, or peanut oil))
—granulated sugar ((for dusting – trust me on this!))
—your favourite sauces! (ketchup, mustard, or a spicy mayo!)
—⅔ cup warm water (like bath water warm, around 105-115°F / 40-46°C)

Steps

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 175°C (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.

Comments · 0

No comments yet.

Per portion

Calories: ~1062.6 kcal
Protein: ~3.3 g
Fat: ~108.1 g
Carbs: ~23.5 g
Fiber: ~0.8 g
Sodium: ~145.7 mg

4 ingredients still need USDA food links. hot dogs (cut in half so you end up with 8 small sausages), sticks low-moisture mozzarella cheese, instant yeast, large egg, granulated sugar ((for dusting – trust me on this!)) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Meat
Peanuts
Wheat

Partial · 10/14 ingredients linked