Description
Indulge in the ultimate Korean corn dogs that are crispy on the outside and gooey on the inside with this easy recipe. Skewered hot dogs and cheese are coated in a fluffy batter, rolled in panko, and fried to perfection. It’s a must-try snack that’s both savory and addictive.
Ingredients
Units
Scale
The Batter:
- 1 3/4 cups Flour
- 1 cup Warm Water
- 2 teaspoon Active Dry Yeast
- 1 tablespoon White Sugar
- 1/2 teaspoon Kosher Salt
- 1/2–1 cup Panko
The Fillings:
- 3 Hot Dogs (Cut in half)
- 8 oz Block of cheese (cut into width of hot dogs)
The Toppings:
- 1/3 cup Nacho Cheese or Mayo
- 1 bag 1 Bag of chips
Condiments:
- Ketchup
- Mustard
- Sugar
Instructions
- The Dough: Combine yeast, sugar, and warm water. Add flour and salt, let rise.
- The Fillings: Skewer hot dogs and cheese.
- The Dipping: Dip skewers in batter, roll in panko.
- The Cooking: Fry corn dogs until golden brown on each side.
- The Toppings: Coat with nacho cheese or mayo, roll in chips, sprinkle sugar, serve with ketchup and mustard.
- Enjoy!
Notes
- Skewer cheese at room temperature for easier handling.
- Cook corn dogs immediately after dipping for best results.
Nutrition
- Serving Size: 1 corn dog
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg