Description
This Korean Corn Dog recipe features a crispy, flavorful exterior made from a yeast batter coated with crunchy panko and cubed potatoes, enveloping savory hot dogs and melted mozzarella cheese. Deep-fried to golden perfection, these corn dogs offer a delightful sweet and savory combination, perfect as a fun snack or party treat.
Ingredients
Scale
- 3 cups cubed peeled potatoes (1/4-inch cubes)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 1–3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 cups panko bread crumbs
- Oil for deep-fat frying
- 6 hot dogs
- 1 pound part-skim mozzarella cheese, chopped into 2-in. logs
- 12 wooden skewers
- Ketchup, mustard or sugar, optional
Instructions
- Bring a small saucepan of water to a boil. Add the cubed potatoes and cook for three to four minutes until slightly tender. Drain and transfer to an ice bath to stop cooking and remove excess starch. Spread the potatoes in a single layer on paper towels to dry thoroughly.
- In a large bowl, combine sugar, active dry yeast, and warm water. Let sit for 5 to 10 minutes until bubbly. Whisk in all-purpose flour and salt until smooth. Cover the bowl with plastic wrap or a kitchen towel and let the batter rest for 45 minutes to proof.
- Cut the hot dogs in half widthwise. Chop mozzarella cheese into 2-inch logs. Thread one piece each of hot dog and cheese alternately onto the wooden skewers. Set aside.
- Heat oil in an electric skillet, deep-fat fryer, or heavy pan to 375°F (190°C). Maintain temperature throughout frying.
- Toss the cooked, dried potatoes with cornstarch and spread in an even layer in a shallow bowl. Place panko bread crumbs in a separate shallow bowl.
- Dip each skewer into the thick yeast batter, covering entirely. Press the battered corn dog into the cubed potatoes, ensuring the potatoes stick. Then coat thoroughly with panko bread crumbs. Use your hands to press the coatings firmly onto each corn dog.
- Fry the corn dogs in batches in the hot oil for 2 to 3 minutes until golden brown and crispy, turning occasionally for even cooking. Remove and drain on paper towels. Let the oil return to 375°F between batches and remove any loose crumbs from the oil to prevent burning.
- Sprinkle Korean corn dogs with sugar for added sweetness and serve with ketchup and mustard drizzled in zigzags as traditional toppings.
Notes
- Adjust frying time based on your equipment.
- Experiment with different cheeses for varied flavors.
- Serve immediately for best texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Deep frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg