Korean Corn Dog
Level up your corn dog game with this irresistible Korean version. Deep-fried & crispy on the outside, with a gooey cheese center and a dusting of sugar - it's a sweet & savoury explosion!
Ingredients
- 3 pieces hot dog sausages cut in half
- 6 pieces mozzarella look for the “cooking” type that are low moisture and sold in blocks. Alternatively you can try with some string cheese as well
- 150 g flour
- 100 ml milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 2 tbsp sugar
- Panko flakes
- Oil for deep frying
Instructions
- Skewer half a sausage and half a piece of mozzarella cheese
- Mix the flour, sugar and baking powder together
- Add milk and egg then mix until you get a smooth batter
- Dip the skewers into the batter then roll them into panko flakes (TIP: Pour the batter into a glass so that it's easier to dip the skewers into the batter)
- In a pan, pour some frying oil - heat it up until it becomes bubbly (~180 degrees C)
- Deep fry the corn dog for a few minutes until the exterior becomes golden
- Serve with some ketchup and mustard
Notes
Try to keep the cheese dry and cold so that it doesn’t leak when you deep fry!
Heat the oil until it’s bubbly ~180 degrees C
Apparently you should also roll these in sugar after frying them like the authentic Korean street food version, bit too sweet for me but do give it a try!
Did you make this recipe?
If you've made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com