Korean Corn Dog
A delightful blend of crispy batter, gooey cheese, and savory hot dogs, perfect for a fun snack or gathering.
Servings: 6 pieces
Calories: 275kcal
Ingredients
For the batter
- 1.75 cups All-purpose flour Creates the base for the batter.
- 1 cup Warm water Essential for activating the yeast.
- 2 teaspoons Active dry yeast The leavening agent.
- 1 tablespoon White sugar Provides sweetness.
- 0.5 teaspoon Kosher salt Enhances overall taste.
- 0.5-1 cup Panko breadcrumbs For extra crispy coating.
For the filling
- 3 pieces Hot dogs (cut in half) Classic filling.
- 8 oz Block of cheese (cut to hot dog width) The star of the show.
Optional toppings
- 0.33 cup Nacho cheese or mayo For added flavor.
- 1 bag Chips Can be crushed for texture.
- as needed Ketchup Essential for dipping.
- as needed Mustard A classic companion.
- as needed Sugar For sprinkling on top.
Instructions
Preparation
- In a small bowl, combine warm water, yeast, and white sugar. Allow it to sit for about 5 minutes until foamy.
- In a larger bowl, mix the flour and kosher salt. Pour in the foamy yeast mixture and stir until smooth. Cover with a cloth and let rise for about 1 hour.
- Cut hot dogs in half and slice cheese into pieces that match the width of the hot dogs. Thread hot dog halves and cheese onto skewers.
Cooking
- Heat oil in a deep frying pan to 350°F (175°C).
- Dip each skewer into the batter, then roll in Panko breadcrumbs. Fry in batches for about 3 minutes or until golden brown.
- Remove from oil and place on a paper towel-lined plate. Drizzle with toppings and sprinkle with sugar.
Notes
To maintain batter consistency, adjust with warm water or flour as needed. Variations include using sausage or different types of cheese. Serve with a variety of dips.