Cheesy Korean Corn Dogs (Printable version)

Crispy, crunchy batter wrapped around gooey mozzarella for a sweet-savory Korean treat.

# What you need:

→ Corn Dogs

01 - 6 mozzarella cheese sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs (optional, for half-and-half corn dogs)
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 milk, plus additional if needed

→ Breading

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for extra crunch)

→ 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 It:

01 - If using hot dogs, cut each in half. Skewer mozzarella sticks and/or hot dog halves onto wooden sticks, creating either all-cheese or half-cheese/half-hot dog skewers. Pat dry with paper towels to remove moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk; mix until a thick, sticky batter forms. If too thick, add a bit more milk so batter clings to the skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate and mix evenly.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches and heat to 350°F (175°C).
05 - Dip each skewer into the batter, rotating to coat thoroughly. Use a spoon if necessary to ensure even coverage.
06 - Roll battered skewers in the breadcrumb-cornmeal mixture, pressing gently to adhere the coating.
07 - Fry 2-3 skewers at a time, turning occasionally, until golden brown and crisp, about 3 to 4 minutes per batch. Drain on paper towels.
08 - While still warm, sprinkle each corn dog lightly with granulated sugar.
09 - Drizzle with ketchup and yellow mustard as desired. Serve immediately for optimal crunch and cheese stretch.

# Expert Advice:

01 -
  • The cheese actually pulls when you bite into it, making every mouthful feel indulgent and satisfying.
  • They're ready in under 35 minutes, which means you can satisfy a craving faster than it takes to order takeout.
  • The sweet-savory combination with that sugar finish is addictive—you'll make a second batch before the first one cools down.
02 -
  • Moisture is your worst enemy—if your cheese sticks or hot dogs aren't completely dry before breading, the batter won't adhere properly and you'll end up with a slip-sliding situation in the oil.
  • Oil temperature matters more than you think; if it's too low, you get greasy, soggy corn dogs, and if it's too high, the outside burns before the cheese melts inside.
  • The batter consistency is crucial—it needs to be thick enough to cling but thin enough to coat evenly, and you'll know it's right when it moves slowly down a spoon instead of running or sitting stiff.
03 -
  • Freeze your cheese sticks for at least 2 hours before using them—cold cheese stays inside the batter longer, giving you more time for a crispy exterior before it melts out.
  • Use a thermometer for your oil temperature because guessing is how you end up with one batch that's perfect and five batches that aren't, and that's a sad ratio.
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