Print

Crispy Korean Corn Dogs Recipe Easy Homemade Mozzarella Cheese Snack

crispy Korean corn dogs - featured image
Print Recipe

A quick and easy recipe for crispy Korean corn dogs with gooey mozzarella cheese inside, perfect for a satisfying snack or party appetizer.

Ingredients

  • Hot dogs: Regular or beef hot dogs, cut into halves or thirds depending on size
  • Low-moisture mozzarella cheese: Cut into sticks about 3 inches long and 1/2 inch thick
  • All-purpose flour: 1 cup (120g)
  • Cornmeal: 1/4 cup (30g) (optional but recommended)
  • Baking powder: 1 teaspoon
  • Granulated sugar: 1 tablespoon
  • Salt: 1/2 teaspoon
  • Milk: 3/4 cup (180ml), whole or 2%
  • Egg: 1 large, room temperature
  • Vegetable oil: About 4 cups (1 liter) for deep frying
  • Wooden skewers or popsicle sticks
  • Optional toppings: Granulated sugar for dusting, ketchup, mustard, or spicy mayo for dipping

Instructions

  1. Cut the hot dogs into halves or thirds, and slice the mozzarella into sticks about 3 inches long and 1/2 inch thick. Pat the cheese sticks dry with a paper towel to remove excess moisture. Insert a wooden skewer through each hot dog and cheese stick, ensuring they are secure but not too tight.
  2. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 1 teaspoon baking powder, 1 tablespoon granulated sugar, and 1/2 teaspoon salt.
  3. In a separate bowl, beat 1 large egg with 3/4 cup milk. Gradually add the wet ingredients to the dry, whisking until smooth with no lumps. The batter should be thick but able to coat the back of a spoon. Add more flour if too thin.
  4. Pour about 4 cups of vegetable oil into a deep frying pan or Dutch oven and heat to 350°F (175°C). Use a candy thermometer to check the temperature or test with a drop of batter.
  5. Pour the batter into a tall glass or jar for easy dipping. Dip each skewer-mounted hot dog or cheese stick into the batter, twisting to coat completely. Let excess batter drip off. Optionally, roll in panko breadcrumbs or crushed cornflakes for extra crunch.
  6. Carefully lower the battered corn dogs into the hot oil in batches of 3 to 4. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.
  7. Remove corn dogs with a slotted spoon or spider strainer and place on paper towels to drain excess oil. Let cool for a minute or two before serving.
  8. Dust with granulated sugar if desired and serve warm with ketchup, mustard, or your favorite dipping sauces.

Notes

Pat mozzarella sticks dry before battering to prevent sogginess. Maintain oil temperature at 350°F (175°C) for best results. Fry in small batches to keep oil temperature steady. Optionally roll in panko or crushed cornflakes for extra crunch. Let corn dogs rest briefly before serving to avoid burns from hot cheese. For a gluten-free version, substitute flour with gluten-free blend or almond flour and adjust liquids accordingly. Corn dogs can be baked at 400°F (200°C) for 15-20 minutes as a healthier alternative.

Nutrition

Keywords: Korean corn dogs, mozzarella corn dogs, crispy corn dogs, homemade corn dogs, snack recipe, street food, easy snack

Find it online: https://cooksybite.com/crispy-korean-corn-dogs-recipe-easy-homemade-mozzarella-cheese-snack/