Korean Style Corn Dog
Equipment
Ingredients
Batter
wheat flour all-purpose
200 g
cornmeal
100 g
milk
250 ml
egg
2 piece
granulated sugar
30 g
baking powder
8 g
salt
3 g
Filling
sausage
4 piece
mozzarella cheese
120 g
Coating
panko breadcrumbs
150 g
sunflower oil
500 ml
Instructions
Prepare the batter
In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Add milk and eggs, mixing until smooth.
Prepare the sausages and cheese
Insert a skewer into each sausage. If making cheesy corn dogs, slice mozzarella into long sticks and place beside the sausage.
Coat the sausages
Dip each sausage into the batter, ensuring full coverage. Roll in panko breadcrumbs for extra crunch.
Fry the corn dogs
Heat oil to 175°C. Fry corn dogs in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Serve
Serve hot with ketchup, mustard, or mayonnaise.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness.
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