Crispy Korean Corn Dogs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 hot dogs (or a mix of hot dogs and mozzarella cheese sticks)
02 -
6 wooden skewers or chopsticks
→ For the Batter
03 -
1 ½ cups all-purpose flour
04 -
2 tablespoons granulated sugar (plus extra for coating)
05 -
2 teaspoons baking powder
06 -
½ teaspoon salt
07 -
¾ cup milk
08 -
1 large egg
→ For Coating
09 -
1 cup panko breadcrumbs
10 -
1 cup diced frozen French fries or crushed ramen noodles (optional)
11 -
Oil for frying (vegetable or canola oil)
12 -
Extra granulated sugar for coating
# Instructions:
01 -
Insert wooden skewers or chopsticks into hot dogs and/or cheese sticks. Place in freezer for 10-15 minutes to firm up
02 -
Whisk together flour, sugar, baking powder, and salt. Add milk and egg, stirring until a thick, sticky batter forms
03 -
Dip each skewered hot dog/cheese into batter, then immediately roll in panko breadcrumbs and optional toppings
04 -
In a deep pot, heat oil to 350°F (175°C), using enough oil to fully submerge the corn dogs
05 -
Carefully lower coated skewers into hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy
06 -
Remove from oil, drain on paper towels, and while still warm, roll lightly in granulated sugar
# Notes:
01 -
You can use half hot dog, half cheese on each skewer for variety
02 -
Freezing the skewers helps them stay firm during dipping
03 -
Pour batter into a tall glass for easier dipping