Description
Make delicious Korean corn dogs at home with this easy recipe. Enjoy this popular street food with a crispy exterior and savory filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 12 hot dogs, cut in half
- 1 cup panko breadcrumbs
- 1/2 cup mozzarella cheese, shredded
- Oil, for frying
- Sugar, for coating
- Ketchup, for dipping
- Mustard, for dipping
Instructions
- In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Add milk and egg, and mix until smooth.
- Dip each hot dog half into the batter, ensuring it is fully coated.
- Roll the battered hot dogs in panko breadcrumbs and mozzarella cheese.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the corn dogs for 2-3 minutes until golden brown and crispy.
- Remove and drain on paper towels.
- Coat with sugar.
- Serve hot with ketchup and mustard.
Notes
- For a cheesier corn dog, add more mozzarella.
- Adjust frying time to achieve desired crispiness.
- Ensure oil temperature is consistent for even cooking.
Nutrition
- Serving Size: 1 corn dog
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg