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–+ servings

Crispy Korean Corn Dogs

A delightful recipe for making crispy corn dogs filled with gooey cheese and savory hot dogs, reminiscent of summer fairs.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Course Appetizer, Snack
Cuisine American, Korean
Servings 5 corn dogs
Calories 300 kcal

Ingredients
  

Batter Ingredients

  • 1 cup all-purpose flour This is your baking base; it gives that lovely structure.
  • 1/2 cup cornstarch Adds a little crispiness to the batter.
  • 1 tablespoon sugar A touch of sweetness to complement the savory flavors.
  • 1/2 teaspoon salt Brings out all the other flavors.
  • 1 teaspoon baking powder Makes your batter fluffy.
  • 3/4 cup milk For that creamy texture.
  • 1 large egg Adds richness and helps bind everything together.

Coating Ingredients

  • 1 cup panko breadcrumbs Gives the corn dogs their signature crunch.
  • 1/2 cup crushed cornflakes (optional) Adds even more texture.
  • 1/2 teaspoon paprika For a hint of spice and color.

Main Ingredients

  • 5 pieces hot dogs Choose your favorites.
  • 5 pieces mozzarella cheese sticks Add that gooey, cheesy center.
  • as needed pieces Wooden skewers To hold the corn dogs together.
  • as needed cup Oil for frying Helps achieve golden-brown perfection.
  • to taste cup Ketchup, mustard, mayo, and sugar for sprinkling Perfect toppings to enhance your corn dog experience.

Instructions
 

Preparation

  • Insert a skewer into each hot dog and mozzarella cheese stick, then freeze for about 10 minutes.

Make the Batter

  • In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, salt, and baking powder.
  • Make a well in the center and pour in the milk and egg, stirring until smooth. Adjust thickness with more milk if necessary.

Coat the Corn Dogs

  • Dip each skewer into the batter, ensuring it's fully coated, then roll in panko breadcrumbs and optional cornflakes.

Fry to Perfection

  • Heat oil to 350°F (175°C). Carefully add the coated corn dogs to the oil and fry for about 3 to 4 minutes until golden brown.

Add the Toppings

  • Remove corn dogs, place on paper towels to soak up excess oil, then drizzle with ketchup, mustard, mayo, and sprinkle with sugar.

Notes

For best results, freeze before frying and consider double coating for extra crunch. Experiment with different hot dogs and cheese sticks for variety.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 2g
Keyword Corn Dogs, Crispy Korean Corn Dogs, Fair Food, Fried Snacks, Summer Treats
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