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The Best Korean Corn Dogs Recipe

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4 from 4 reviews

These Korean Corn Dogs are crispy, cheesy, and a fun treat perfect for any time of the year. They feature hot dogs wrapped in melty mozzarella, coated in a light yeast batter, then rolled in diced potatoes and panko breadcrumbs for extra crunch before being deep-fried to golden perfection. Serve with your favorite condiments for a delicious family-friendly snack or main course.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Ingredients

Dough

  • 3½ cups all-purpose flour
  • ¾ cup + 2 Tablespoons water
  • ¼ cup granulated sugar
  • 2 teaspoons instant dry yeast
  • 1 teaspoon salt

Hot Dogs & Cheese

  • 6 hotdogs
  • 2 cups shredded mozzarella (fresh or bagged)

Coating

  • 5 medium potatoes, diced
  • 3 Tablespoons cornstarch
  • 1 cup panko breadcrumbs

Optional Toppings

  • Parsley
  • Ketchup
  • Mayonnaise
  • Mustard
  • Honey Mustard

Instructions

  1. Prepare the dough: In a mixing bowl, combine the all-purpose flour, water, granulated sugar, instant dry yeast, and salt. Mix thoroughly until you achieve a smooth batter. Cover the bowl with plastic wrap and let the dough rise for about 45 minutes until it becomes puffy.
  2. Skewer the hot dogs: While the dough is rising, carefully skewer each hot dog onto a bamboo or wooden skewer, making sure they are secured well for easy dipping and frying.
  3. Prepare the potato coating: Toss the diced potatoes in the cornstarch until they are evenly coated and set aside. This helps them stick better during coating.
  4. Melt the mozzarella cheese: Place the shredded mozzarella in a microwave-safe bowl and heat until the cheese is softened and stretchy, which makes it easier to wrap around the hot dogs.
  5. Assemble the corn dogs: Wrap each skewer-mounted hot dog with a generous layer of melted mozzarella. Then, dip each into the risen dough, twisting to coat evenly. Use your fingers to smooth out any thick spots and ensure full coverage.
  6. Coat with potatoes and breadcrumbs: Roll each dough-wrapped hot dog in the cornstarch-coated diced potatoes, pressing gently so they stick. After that, coat the entire piece with panko breadcrumbs for a crunchy exterior.
  7. Deep fry the corn dogs: Heat cooking oil in a pot to 350°F (175°C). Carefully submerge the corn dogs into the hot oil and fry for 5–8 minutes, turning occasionally to achieve an even golden brown and crispy texture.
  8. Serve: Once golden and crispy, remove from oil and drain excess oil on paper towels. Sprinkle with dried parsley if desired and serve hot with your choice of ketchup, mayonnaise, mustard, or honey mustard sauce.

Notes

  • Make sure to skewer the hot dogs firmly to avoid slipping during the frying process.
  • The diced potato coating adds extra crunch and texture but can be omitted if desired.
  • You can use regular or fresh mozzarella cheese depending on preference.
  • Be cautious with oil temperature; overheating can burn the corn dogs, while low heat results in greasy texture.
  • The dough requires adequate rising time to ensure a light and airy coating.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American, Korean

Find it online: https://dishiary.com/the-best-korean-corn-dogs-recipe/