Description
Korean Corn Dogs are a popular street food consisting of hot dogs and cheese sticks coated in a sweet, fluffy batter and deep-fried to golden perfection. This easy-to-make snack is crispy on the outside and gooey on the inside, perfect for a quick treat or party appetizer.
Ingredients
Scale
Protein
- 2 hot dogs
- 2 cheese sticks (mozzarella recommended)
Batter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup whole milk
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare: Insert wooden skewers lengthwise into each hot dog and cheese stick, ensuring they are firmly held for frying.
- Make Batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. Gradually add the whole milk while stirring until you achieve a smooth, thick batter that can coat the hot dogs properly.
- Heat Oil: Pour vegetable oil into a deep pot to a depth suitable for frying and heat it to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.
- Dip and Fry: Coat each hot dog and cheese stick thoroughly with the batter. Carefully lower each coated skewer into the hot oil and fry until the exterior is golden brown and crispy, about 3 to 4 minutes.
- Drain and Serve: Remove the corn dogs from the oil using tongs and drain excess oil on paper towels. Serve immediately while warm with your choice of ketchup or mustard for dipping.
Notes
- Ensure the batter is thick enough to coat the skewered items; adjust flour or milk as needed.
- Maintain consistent oil temperature to achieve crispy texture without greasy corn dogs.
- For extra flavor, you can sprinkle sugar or dip in sauces like spicy mayo or cheese sauce.
- Use a deep pot or fryer for better control of oil temperature and safety.
