Description
Learn how to make crispy Korean corn dogs at home. This recipe delivers a crunchy, golden exterior, perfect for a fun and satisfying snack. You can add melty cheese inside for an extra treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ½ cup (60 g) panko breadcrumbs
- 6 hot dogs
- 6 wooden skewers
- 6 pieces of cheese (optional)
- Vegetable oil for deep frying
- Extra sugar for sprinkling (optional)
- Ketchup, mustard, or mayonnaise for serving (optional)
Instructions
- Prepare your hot dogs by inserting a wooden skewer into one end. If using cheese, wrap it snugly around the hot dog and skewer.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate small bowl, whisk egg and milk.
- Pour wet ingredients into dry ingredients and whisk until just combined; lumps are okay.
- Pour panko breadcrumbs into a shallow dish.
- Dip each prepared hot dog into the batter, ensuring full coverage, then immediately roll in panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Carefully place coated corn dogs into the hot oil, frying in batches for 4-6 minutes, turning occasionally, until golden brown and crispy.
- Remove fried corn dogs with a slotted spoon or tongs and drain on a wire rack set over a baking sheet or paper towels.
- Serve hot, optionally sprinkling with extra sugar and with your favorite dipping sauces.
Notes
- For reheating, use an oven or toaster oven at around 350°F (175°C) for 5-10 minutes.
- Avoid microwaving for reheating to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: Approximately 350-450 (varies with cheese and toppings)
- Sugar: Approximately 10-15g
- Sodium: Approximately 600-800mg
- Fat: Approximately 20-30g
- Saturated Fat: Approximately 5-10g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-40g
- Fiber: Approximately 1-2g
- Protein: Approximately 10-15g
- Cholesterol: Approximately 40-60mg