Print

Korean Corn Dogs with Melty Cheese

Korean Corn Dogs with Melty Cheese
Print Recipe

Korean Corn Dogs with Melty Cheese offer a delicious combination of crispy golden crust and gooey melted cheese inside. This popular street food snack is perfect for any occasion, made from simple pantry ingredients, and customizable with various fillings and coatings. Enjoy a fun and flavorful twist on the classic corn dog that will satisfy your savory cravings with every bite.

Ingredients

Scale

Fillings

  • Shrimp, hot dog, or mozzarella cheese sticks (cut into sticks)

Batter

  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1 large egg
  • 3/4 cup milk

Coating and Frying

  • 1 cup panko breadcrumbs (gluten-free if needed, optional but recommended)
  • Wooden skewers
  • Oil for frying (neutral oil with high smoke point such as canola or vegetable oil)

Instructions

  1. Prepare the Ingredients: Cut the hot dogs and mozzarella cheese into sticks roughly the same size to ensure even cooking. Insert wooden skewers through the center of each piece, leaving enough space to hold while frying.
  2. Make the Batter: In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, eggs, and milk. Whisk until the batter is smooth and thick enough to coat the skewers evenly without dripping off too much.
  3. Coat the Skewers: Dip each skewer into the batter, making sure it’s fully covered. For an extra crunchy texture, roll them in panko breadcrumbs after battering.
  4. Fry to Perfection: Heat oil in a deep pan or fryer to about 350°F (175°C). Carefully lower the coated corn dogs into the oil and fry until the outside turns golden brown and crispy, about 3-5 minutes. Turn as needed for even cooking.
  5. Drain and Serve: Remove the corn dogs from the oil and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauces like ketchup, mustard, or spicy mayo.

Notes

  • Keep the oil temperature steady at 350°F to ensure even frying without soggy or burnt spots.
  • Aim for a thick batter so it sticks well to the cheese or sausage and creates that satisfying crunch.
  • Chill mozzarella sticks before coating to prevent melting too quickly during frying.
  • Lightly oil your skewers or pat dry to help batter stick better and avoid slipping.
  • For an ultra-crispy texture, dip the coated corndogs back into batter one more time before frying.

Nutrition

Keywords: Korean corn dogs, melty cheese corn dogs, crispy corn dogs, street food snack, cheesy snack, corn dog recipe

Find it online: https://eazyummy.com/korean-corn-dogs-with-melty-cheese/