These Korean Corn Dogs are super simple to prepare and will quickly become your go-to snack! Coated in batter, rolled in crispy French fries, and deep-fried to golden perfection.
INGREDIENTS
For the Corn Dogs:
- 2 mozzarella cheese sticks (1 inch by 4 inches)
- 2 hotdogs (beef or pork)
- Neutral oil (for frying)
For the Batter:
- 1 ¾ cups all-purpose flour
- 1 teaspoon instant yeast (or active yeast, see notes)
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 1 cup lukewarm water
For the Outer Layer:
- 2 cups frozen French fries
- 2 cups panko breadcrumbs
INSTRUCTIONS
- In a medium-sized bowl, combine the flour, yeast, sugar, and salt. Gradually add the lukewarm water and stir until the mixture is smooth. Cover the bowl with plastic wrap or a damp towel and let it rest for an hour to allow it to double in size.
- Skewer the hot dogs and mozzarella sticks using a wooden or metal skewer. For a fun twist, try alternating between cheese and hotdog, using half of each on each skewer.
- Cut the frozen French fries into ⅓-inch pieces and place them in a shallow dish. In a separate container, place the panko breadcrumbs.
- One by one, dip each skewered corn dog into the batter, twisting the skewer to ensure an even coat of about ¼-inch thick. Roll the coated corn dog in the chopped French fries, followed by the panko breadcrumbs until completely covered.
- Heat about 1 inch of oil to 375℉ in a deep frying pan. Fry the corn dogs for 2-3 minutes on each side, or until they are golden brown and crispy. Remove them from the oil and place them on a wire rack to drain any excess oil.
- While the corn dogs are still hot, sprinkle a little sugar on top. Serve with your favorite condiments, like ketchup or mustard. Enjoy!
