Korean Corn Dogs: Step-By-Step Recipe
What's better than a savoury Korean Corn Dog? This recipe teaches you how to make traditional Korean Corn Dogs. If you're in the mood to experiment, don't forget to try these delightful variations!
Ingredients
- 4 hot dogs
- 1 egg
- 250 g mozzarella
- 10 skewers
- 2 tbsp sugar
- ½ tsp baking powder
- 100 ml milk
- 1¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup frozen bag of fries (cubed) or 1 diced potato
Instructions
- To prepare, start by cutting the mozzarella cheese and sausages into pieces with a width of 4 cm. On a baking plate or tray, spread the panko breadcrumbs on one side and the chopped fries on the other.
- Next, arrange mozzarella cheese and sausage sticks onto skewers. To make mozzarella corn dogs, use only cheese instead of sausage.
- Mix the dry ingredients in a bowl. Slowly, add the egg and milk while stirring continuously. If the batter is very thick, add milk in increments of 20 ml until you get a sticky and thick consistency. The batter should not drip off. Instead, it should stick to the skewers. Transfer the batter to a glass.
- Then, dip the skewers into the glass of thick batter and remove all the excess batter.
- Roll the skewers in panko breadcrumbs, chopped fries or a mixture of both. Press the chopped fries or breadcrumbs to help them stick to the skewers.
- Next, deep fry 2-3 skewers at a time at a temperature of 160-170°C for 3-5 minutes. To maintain the oil temperature consistency, it's important to fry only a few skewers at once.
- Finally, let the corn dogs cool completely before sprinkling sugar and adding other condiments.
Notes
- Use cold ingredients: Use cold ingredients for the batter, especially the milk and egg. This helps in creating a crispy coating.
- Double coat the corn dogs: For a thicker and crunchier coating, dip the corn dogs in the batter. Then coat them with breadcrumbs or panko before dipping them in the batter again.
- Freeze the sausages: Freeze the sausages for about 30 minutes before coating them with batter. This helps the batter adhere better to the sausages. And prevents the cheese (if using cheese-stuffed sausages) from melting fast during frying.
- Use the right oil: Use a neutral-tasting oil with a high smoke point, for example, canola or vegetable oil, for frying. Heat this oil for about 350-375°F (175-190°C) for best results.
- Do not overcrowd the fryer: Fry only a few corn dogs at a time to avoid overcrowding the fryer. It can result in uneven cooking and a greasy coating.
- Drain excess oil: Place the fried corn dogs on a plate or tray lined with paper towels to remove excess oil.
- Experiment with toppings and dipping sauces: Korean corn dogs are versatile. You can use a variety of toppings. Toppings such as mozzarella cheese, potato starch, or crushed ramen noodles. Experiment with different toppings and dipping sauces to find your favourite combination.
- Serve immediately: Korean corn dogs taste well when they are hot and fresh. So serve them immediately after frying for the best taste and texture.