Description
Make crispy, cheesy Korean corn dogs at home using a potato-coated crust for maximum crunch. This recipe guides you through creating the popular street food snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup glutinous rice flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup warm water
- 1 large egg
- 1/2 cup panko breadcrumbs (optional, for extra crunch)
- 1 cup small diced frozen french fries or cooked potato cubes
- 8 mozzarella sticks (or half mozzarella, half hot dog)
- 8 wooden skewers
- Vegetable oil, for deep frying
- Granulated sugar, for coating
Instructions
- In a large bowl, whisk together the all-purpose flour, rice flour, sugar, salt, and baking powder.
- Add the warm water and egg to the dry ingredients. Whisk until you have a smooth, thick batter. Let the batter rest for 20 minutes.
- Prepare your coating station: Place the panko breadcrumbs (if using) on one plate and the diced potatoes on another.
- Thread one mozzarella stick (or half hot dog/half cheese combination) onto a wooden skewer.
- Dip the skewered cheese/meat completely into the batter, ensuring it is fully coated.
- Roll the battered item immediately in the diced potatoes or panko breadcrumbs, pressing gently so the coating adheres well.
- Heat about 3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully lower the coated corn dogs into the hot oil, working in batches to avoid overcrowding.
- Fry for 3 to 4 minutes, turning occasionally, until the crust is deep golden brown and crispy.
- Remove the corn dogs with tongs and place them on a wire rack set over a paper towel-lined tray to drain excess oil.
- While still warm, immediately roll the fried corn dogs in granulated sugar.
- Serve hot with your choice of dipping sauces.
Notes
- For the best cheese pull, use low-moisture mozzarella sticks.
- If you prefer a traditional look, skip the potato coating and use only panko breadcrumbs.
- Serve with a mix of ketchup, mustard, and a drizzle of sweet chili sauce for authentic flavor.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Snack
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 14
- Cholesterol: 30