Description
These Korean Corn Dogs are dipped in a light, fluffy batter, rolled in crispy French fries, and deep-fried to golden perfection. They’re the perfect mix of sweet, salty, and crunchy, making them an irresistible street food favorite!
Ingredients
Scale
For the Batter:
- 1 3/4 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 tsp coarse kosher salt
- 2 tbsp sugar
- 1 cup water
For the Corn Dogs:
- 2 hotdogs, cut in half
- 2 sticks mozzarella cheese, cut into equal pieces
- 2 cups frozen French fries, diced
- 2 cups panko breadcrumbs
- Neutral oil, for frying
Instructions
1. Prepare the Batter
- In a mixing bowl, combine flour, yeast, salt, sugar, and water.
- Stir until a smooth, sticky batter forms. Cover and let rise for 1 hour, until slightly puffy.
2. Assemble the Corn Dogs
- Skewer each hotdog half and mozzarella stick onto a wooden skewer.
- Lightly pat dry the skewers with a paper towel to help the batter stick.
3. Coat the Corn Dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll in diced French fries, pressing them gently to stick.
- Coat with panko breadcrumbs for extra crunch.
4. Fry to Perfection
- Heat neutral oil in a deep pan to 350°F (175°C).
- Fry corn dogs in batches for 3-5 minutes, until golden brown and crispy.
- Drain on a wire rack or paper towels.
5. Serve & Enjoy!
- Sprinkle with sugar for a traditional touch.
- Drizzle with ketchup, mustard, or sweet chili sauce.
Notes
- For a Cheesy Corn Dog: Use only mozzarella cheese instead of hotdogs.
- For Extra Crispiness: Double-coat in panko breadcrumbs.
- Reheating: Toast in an air fryer at 375°F (190°C) for 5 minutes.
