Description
This recipe for The Best Korean Corn Dog features a crispy batter filled with hot dogs and cheese, topped with nacho cheese or mayo, and finished with a crunchy coating of chips. It’s a delicious and indulgent snack that’s perfect for any occasion.
Ingredients
Scale
The Batter
- 1 ¾ cups Flour
- 1 cup Warm Water
- 2 teaspoon Active Dry Yeast
- 1 tablespoon White Sugar
- ½ teaspoon Kosher Salt
- ½–1 cup Panko
The Fillings:
- 3 Hot Dogs (Cut in half)
- 8 oz Block of cheese (cut into width of hot dogs)
The Toppings:
- ⅓ cup Nacho Cheese or Mayo
- 1 bag 1 Bag of chips
Condiments:
- Ketchup
- Mustard
- Sugar
Instructions
- Prepare the Batter: Mix flour, water, yeast, sugar, salt to make a smooth batter. Dip hot dogs and cheese in batter, then roll in panko.
- Fry the Corn Dogs: Deep fry until golden brown.
- Add Toppings: Drizzle with nacho cheese or mayo, and coat with crushed chips. Serve with condiments.
Notes
- Feel free to experiment with different types of cheese or hot dogs for a unique twist.
- Adjust the amount of panko for a thicker or thinner coating.
Nutrition
- Serving Size: 1 corn dog
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg