Mozzarella Corn Dog: Step-By-Step Recipe
Mozzarella Corn Dog is one of the most popular Korean street foods. They're crunchy on the outside and loaded with gooey cheese on the inside!
Ingredients
- 3 Jumbo Beef Hotdogs
- 6 Wooden Chopsticks
- 1½ cup Panko Breadcrumbs
- Vegetable Oil
- Ketchup and Mayonnaise
- Mozzarella Cheese
- 1½ cup All-Purpose Flour
- 2 tbsp Brown Sugar
- 1 tsp Yeast
- ½ tsp Salt
- 1 Egg
- ¾ cup Low-Fat Milk
Instructions
Preparing the batter:
- Combine yeast, brown sugar, and milk in a bowl and stir until well combined.
- In another bowl, mix salt, egg and flour.
- Pour the milk-yeast mixture (from the first bowl) into the second bowl and stir with a spoon or a fork till the flour dissolves.
To coat the corn dogs:
- Begin by cutting the mozzarella cheese into 3-inch long pieces that are as wide as the hotdogs. Divide each hotdog into 2 pieces.
- Place the cheese above the hotdog and assemble the cheese and hotdog on a wooden chopstick.
- Pour the batter into a shallow pan or a tall glass. Dip the cheese hotdog chopstick into the batter and roll in one direction till it’s coated.
- Transfer the hotdog to the panko breadcrumb and continue to turn until covered.
To fry:
- In a cooking pot or a pan, pour the vegetable oil over low heat.
- Add the corn dogs once the oil heats and cook on both sides until golden brown.
- Remove all the corn dogs from the pot. Dry them with a paper towel.
Notes
- Use cold ingredients: Make sure that all the ingredients, especially the milk and egg, are cold. Cold ingredients help the batter and prevent the batter from becoming too runny.
- Use a deep-fry thermometer: Use a deep-fry thermometer to check the oil temperature. Heat the oil to 375°F (190°C) before frying the corn dogs. This ensures that the corn dogs cook and turn out crispy.
- Use wooden skewers: Insert wooden skewers into the hot dogs before dipping them in the batter. The skewers make it easier to coat the hot dogs and ensure even cooking. Also, make sure to soak them in water for 30 minutes before using. This prevents them from burning during frying.
- Don't overmix the batter: Overmixing the batter can make it tough and chewy.
- Fry in small batches: This will ensure that the oil temperature remains constant. Overcrowding the fryer can cause the corn dogs to cook unevenly and become greasy.
- Drain excess oil: Drain excess oil from the corn dogs after frying them on a paper towel-lined plate. This helps to reduce the oiliness and makes them crispy and delicious.
- Serve immediately: Serve the corn dogs immediately after frying them for the best taste and texture. If you need to keep them warm, place them in a warm oven or under a heat lamp until ready to serve.