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Korean Corn Dogs

Crispy battered hot dogs coated in a yeasted dough with a panko crust, deep fried until golden, then dusted with sugar and drizzled with ketchup and mustard.

SnackKoreanMedium

25 min

Prep

10 min

Cook

35 min

Total

Servings

Medium

Difficulty

Instructions

Cut each hot dog and mozzarella stick in half. Thread a hot dog half and a cheese half onto wooden skewers. Pat dry with paper towels.

Mix flour, sugar, yeast, warm milk, and egg into a thick batter. Let rest 10 minutes until slightly puffy.

Tip: The batter should be thick enough to cling to the skewers without dripping off. Add a tablespoon of flour if it's too runny.

Dip each skewer into the batter, coating evenly, then roll in panko breadcrumbs.

Heat oil to 350F. Fry corn dogs for 3-4 minutes, turning occasionally, until deep golden brown. Drain on paper towels, sprinkle with sugar, and serve with ketchup and mustard.

Nutrition per Serving

340kcal

Calories

14g

Protein

32g

Carbs

18g

Fat

Fiber

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Korean Corn Dogs

Ingredients

Instructions

Nutrition per Serving

Tags

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