Description
These Korean Corn Dogs are crispy, golden, and filled with hot dogs and gooey mozzarella cheese, perfect for a fun and indulgent snack or meal. The batter is slightly sweet and light, creating a delightful contrast to the savory filling. Fried to perfection, these corn dogs are best served warm with classic ketchup or mustard.
Ingredients
Scale
For the Corn Dogs
- 2 hot dogs
- 2 cheese sticks (mozzarella recommended)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup whole milk
- Vegetable oil (for frying)
Instructions
- Prepare: Insert wooden skewers into each hot dog and cheese stick carefully, ensuring they are secure and easy to hold for frying and eating.
- Make Batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. Slowly pour in the whole milk while whisking until you create a smooth, thick batter that is capable of coating the hot dogs and cheese sticks evenly.
- Heat Oil: Heat vegetable oil in a deep pot or fryer to 350°F (175°C), making sure the oil is sufficiently hot to achieve a crispy exterior without absorbing too much oil.
- Dip and Fry: Dip each hot dog and cheese stick into the batter, fully coating them. Carefully place them into the hot oil and fry for about 3 to 4 minutes, or until they turn a beautiful golden brown and the batter is cooked through.
- Drain and Serve: Remove the corn dogs from the oil using tongs and lay them on paper towels to drain any excess oil. Serve immediately while warm with your favorite dipping sauces such as ketchup or mustard.
Notes
- Use fresh mozzarella sticks for the best melty cheese experience.
- Ensure oil temperature is consistent to avoid soggy or burned batter.
- You can substitute hot dogs with your preferred sausage or even vegetarian alternatives.
- Serve immediately for the best texture and taste.
