Korean Corn Dog
Crispy Korean street food classic
Golden, crispy Korean corn dogs with a perfect balance of sweet and savory flavors, featuring a crunchy panko coating over juicy sausages.
Equipment
Ingredients
Batter
all-purpose flour (sifted)
200 g
cornmeal
100 g
sugar
25 g
baking powder
8 g
salt
3 g
milk
250 ml
egg
1 piece
Filling
sausages
4 piece
mozzarella cheese (cut into sticks)
200 g
Coating & Frying
panko breadcrumbs
150 g
sunflower oil
1000 ml
Toppings
ketchup
50 g
mustard
30 g
Instructions
Prepare ingredients
Cut sausages in half and prepare cheese sticks if using cheese-filled version.
Make the batter
Mix dry ingredients, then gradually add milk and egg to form a smooth, thick batter.
Heat the oil
Heat sunflower oil in a deep pot to 175°C for frying.
Coat the corn dogs
Insert skewers into sausages, dip in batter to coat evenly, then roll in panko breadcrumbs.
Fry the corn dogs
Fry coated corn dogs in hot oil for 3-4 minutes until golden brown and crispy.
Drain and serve
Remove corn dogs from oil and drain on paper towels. Serve hot with ketchup and mustard.
Original recipe
Storage
Best eaten fresh, but can be reheated to restore crispiness
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