Korean Corn Dogs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 sticks mozzarella cheese (1 inch by 4 inches long sticks)
02 -
2 hotdogs (beef or pork)
03 -
Neutral oil (for frying)
→ Batter
04 -
1¾ cups all-purpose flour
05 -
1 teaspoon instant yeast (or active yeast, see notes)
06 -
2 tablespoons sugar
07 -
½ teaspoon coarse kosher salt
08 -
1 cup lukewarm water
→ Outer Layer
09 -
2 cups frozen French fries
10 -
2 cups panko breadcrumbs
# Instructions:
01 -
In a medium-sized bowl, mix flour, yeast, sugar, and salt. Add water and stir until well combined. Cover with plastic wrap or a damp towel and let it rest for an hour until it doubles in volume.
02 -
Use a wooden or metal skewer to skewer the hot dogs and mozzarella sticks. I like having both cheese and hotdog in my corndog so I do half and half on each one.
03 -
Chop the French fries into ⅓-inch pieces and place them in a shallow container. In another container, put two cups of panko breadcrumbs.
04 -
Working one at a time, dip each skewered corn dog into the batter, using a twisting motion to coat it evenly, aiming for a ¼-inch thickness. Roll it in French fries to coat, and then in breadcrumbs until evenly covered.
05 -
Heat about 1 inch of oil to 375℉. Fry corn dogs for 2-3 minutes on each side until golden brown. Transfer to a wire rack to drain excess oil.
06 -
While they are still hot, sprinkle some sugar onto the corndog. I like serving these with ketchup and mustard but you can use any condiment you like.
# Notes:
01 -
I prefer instant yeast because you can mix it directly with the dry ingredients. If you're using active yeast, you'll need to bloom it in lukewarm water and sugar for 15 minutes before adding it to the dry ingredients.
02 -
You can use either metal or wooden skewers, but make sure they are short enough to fit in your frying pot. Thinner skewers are better because they're less likely to split the mozzarella when pierce them.