Korean Corn Dog Recipe

• servings: 5 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

4 hot dog

250 g mozzarella (you can use mozzarella sticks instead)

10 skewers (you can use wooden chopsticks instead)

1¼ cup all purpose flour

2 tbsp sugar

½ tsp baking powder

100 ml milk

1 egg

1 cup panko breadcrumbs

1 cup frozen bag of fries (cubed) (you can use 1 diced potato instead)

Directions

Preparation

Cut the sausages and mozzarella cheese into 4cm width pieces.

Spread

On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.

Method

Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.

Mix

In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.

Dip your skewers into the glass of thick batter.

Roll

Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.

Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.

Add

Leave to cool before sprinkling sugar and adding condiments.