Description
Experience the Ultra Crispy and Crunchy Korean Corn Dog, a delightful twist on the classic American corn dog. Featuring a melty mozzarella cheese center and a sugary, crunchy panko batter coating, this treat promises a perfect combination of sweet, salty, and savory flavors that will brighten any snack time.
Ingredients
Scale
Main Ingredients
- 4 pc hotdogs (cooked) cut in half
- 8 chunks dry mozzarella cheese cut into pieces the same size as the hot dogs
Batter
- 200 g all-purpose flour (about 1+¼ cup)
- 30 g sugar (2 tbsp)
- 7 g baking powder (2 tsp)
- 230 g 2% milk (about ¾ cup)
- 1 pc egg
- 4 g salt (1+½ tsp salt)
- 200 g panko breadcrumbs (buy extra to be safe)
Garnish and Condiments
- 1 tsp white sugar
- Ketchup (optional)
- Mustard (optional)
- Gochujang mayo (optional)
Instructions
- Prepare the fryer: Set your deep fryer temperature to 350°F (180°C) to ensure it reaches the ideal heat for frying the corn dogs.
- Make the batter: Blend all batter ingredients except for the panko—flour, sugar, baking powder, milk, egg, and salt—using a hand blender until you achieve a very thick and smooth batter. Pour the batter into a large glass jar, cover with plastic wrap, and refrigerate until ready to use.
- Assemble the corn dogs: Cut the hot dogs in half and slide them onto wooden skewers, leaving some space at the top. Cut the mozzarella into large blocks matching the size of the hot dogs and place them on the skewers over the hot dogs. Keep the skewers chilled in the fridge until frying.
- Batter the corn dogs: Remove the skewers from the fridge. Dip each assembled corn dog into the thick batter, ensuring the hot dogs and cheese are completely covered. Use a twirling motion to pull them out so the batter sticks evenly.
- Coat with panko: Immediately roll the battered corn dogs in the panko breadcrumbs, pressing with your hands to cover any wet spots and achieve a thick, crispy coating.
- Begin frying: Carefully lower one side of a corn dog into the hot oil and fry for 5 seconds before fully immersing it. This prevents sticking to the bottom of the fryer or pot.
- Fry until golden: Fry the corn dogs for 3-5 minutes or until the exterior turns deep golden brown and ultra crispy. Remove and place on paper towels to drain excess oil.
- Garnish and serve: Dust the hot corn dogs with a little salt and a generous coating of white sugar for sweetness and crunch. Serve immediately with your choice of condiments like ketchup, mustard, or gochujang mayo.
Notes
- Ensure the batter and panko coating are thick and complete to avoid holes in the coating and maintain crispiness.
- The batter should be thick enough to coat well but not so thick it cannot blend; add milk in small increments if needed.
- Beware that blending this thick batter can strain your hand blender; avoid running it too long or using low-power devices.
- If you don’t have a powerful blender, mixing the batter manually with a whisk is a good alternative.
- Keep assembled corn dogs refrigerated until frying to help the cheese stay intact during cooking.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 55 mg
