Korean Corn Dogs
Ingredients
Ingredients
hot dogs
4 piece
wooden skewers
4 piece
all-purpose flour
120 g
cornmeal
80 g
baking powder
8 g
granulated sugar
30 g
salt
3 g
milk
180 ml
egg
1 piece
panko breadcrumbs
100 g
vegetable oil
1000 ml
Instructions
Prepare hot dogs
Pat hot dogs dry and insert wooden skewers into each one.
Make the batter
In a bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Add milk and egg and stir until smooth.
Coat the hot dogs
Dip each skewered hot dog into the batter, ensuring even coverage, then roll in panko breadcrumbs.
Heat the oil
Heat vegetable oil in a deep pot to 175°C.
Fry the corn dogs
Fry 1-2 corn dogs at a time 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 or mustard.
Original recipe
Storage
Best eaten fresh. Reheat in air fryer for crispiness.
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