Korean Cheese Corn Dogs
Korea's viral street snack — hotteok-style corn dogs with a stretchy mozzarella and sausage core, dipped in a thick yeasted batter rolled in panko breadcrumbs or crushed crisps and deep fried, then finished with ketchup, mustard and a dusting of sugar. The cheese pull is the centrepiece.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Thread each wooden skewer with a mozzarella stick and half a hot dog. Freeze 30 minutes so they hold their shape.
About 5 min
Make batter: mix flour, sugar, baking powder and salt. Add egg and milk; whisk to a thick smooth batter.
About 14 min
Dip a frozen skewer into the batter; let excess drip off. Then roll in panko breadcrumbs, pressing to coat.
About 14 min
Deep fry at 175°C/345°F for 4–5 minutes, turning, until deep golden and crispy.
About 14 min
Immediately dust with sugar while hot. Squeeze ketchup and mustard in zigzags. Bite in and pull for the dramatic mozzarella stretch.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 20 g
- Carbs
- 56 g
- Fat
- 24 g
- Fibre
- 2 g
- Sugar
- 14 g
- Sodium
- 880 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.