Korean Corn Dogs Recipe

Crispy, chewy Korean corn dogs filled with gooey mozzarella and juicy hot dogs—rolled in sugar and fried to golden perfection. Totally addictive.

📝 Ingredients

• 4 hot dogs (cut in half so you end up with 8 small sausages)
• 8 sticks low-moisture mozzarella cheese
• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp instant yeast
• 1/2 tsp salt
• 2/3 cup warm water (like bath water warm, around 105-115°F / 40-46°C)
• 1 large egg
• 2 cups panko breadcrumbs (these make them extra crunchy!)
• 1 cup frozen french fries, cut into small 1/2-inch (1.2cm) cubes (optional)
• 1/4 cup all-purpose flour (optional (just to help the potatoes stick))
• 4-6 cups cooking oil ((like vegetable, canola, or peanut oil))
• granulated sugar ((for dusting – trust me on this!))
• your favourite sauces! (ketchup, mustard, or a spicy mayo!)

👨‍🍳 Instructions

1. 1Cut hot dogs in half and slice mozzarella into sticks. Skewer one piece of hot dog and one piece of cheese onto each stick. Freeze for at least 30 minutes.
2. 2In a bowl, mix flour, sugar, yeast, and salt. In another bowl, whisk warm water and egg. Combine wet and dry ingredients into a thick, sticky dough.
3. 3Cover and let rise in a warm spot for 45–60 minutes until doubled in size.
4. 4Place panko on a plate. If using potatoes, cut into cubes, toss with flour, and place on a separate plate.
5. 5Heat oil to 350°F (175°C) in a deep pot.
6. 6Dip each skewer into the batter to fully coat, then into potatoes (if using), then into panko. Press gently to help everything stick.
7. 7Fry 1–2 corn dogs at a time for 3–5 minutes, turning occasionally, until golden and crispy. Drain on a wire rack.
8. 8While hot, roll in sugar. Serve immediately with sauces of choice.