Cheesy Korean Corn Dogs (Printable view)

Crispy and cheesy Korean corn dogs featuring crunchy batter and stretchy mozzarella cheese, perfect for snack time.

# What You Need:

→ Corn Dog Filling

01 - 6 mozzarella cheese sticks, halved lengthwise
02 - 6 hot dogs, halved (optional)
03 - 12 wooden skewers

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup whole milk, plus additional if needed

→ Breading

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional)

→ Frying

12 - Vegetable oil, for deep frying

→ Topping

13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste

# How To Make:

01 - If including hot dogs, cut each in half. Thread mozzarella sticks and/or hot dog halves onto wooden skewers, creating all-cheese or half-cheese, half-hot dog combinations. Pat skewers dry with paper towels to remove moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk, stirring until a thick, sticky batter forms. Add extra milk if needed so batter clings to skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing evenly.
04 - Fill a deep pot with vegetable oil to a depth of 2 inches and heat to 350°F (175°C).
05 - Dip each prepared skewer into the batter, turning to coat completely. Use a spoon to assist if needed.
06 - Roll battered skewers in the breadcrumb-cornmeal mixture, pressing gently to adhere the coating evenly.
07 - Fry 2 to 3 skewers at a time, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels.
08 - While still warm, sprinkle corn dogs lightly with granulated sugar. Drizzle with ketchup and yellow mustard as desired before serving immediately to enjoy maximum crunch and cheese pull.

# Expert Advice:

01 -
  • That gooey cheese pull is literally impossible to resist, and everyone who tries one gets that same surprised delight on their face.
  • The sweet-savory combination hits different—it's comfort food that doesn't feel heavy or boring.
  • They're actually not as complicated as they look, which means you can impress people without spending hours in the kitchen.
02 -
  • Moisture is your enemy—if your cheese sticks or hot dogs aren't completely dry before battering, the coating will slide right off in the oil, and you'll end up with a naked sad skewer.
  • The batter needs to be thick enough to stay put, but thin enough to actually coat; start by adding the milk gradually and adjust from there rather than starting with the full amount.
  • Oil temperature matters more than you think, and it's worth getting a thermometer for this—too cold and you get greasy disappointment, too hot and the outside burns before the inside cooks.
03 -
  • Wooden skewers should be soaked in water for at least 30 minutes before using so they don't char in the oil—I learned this the hard way after setting off the smoke alarm.
  • If your batter isn't sticking well, it's usually because either the skewers weren't dry enough or the batter is too thin; trust your instincts and adjust.
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