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Korean Corn Dogs

Two crispy Korean corn dogs on a wooden board, one with melted cheese oozing out.
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Crispy, cheesy corn dogs coated in sugar for a sweet and savory street food experience.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp yeast
  • 1/2 cup warm water
  • 1 egg
  • 4 hot dogs or mozzarella sticks
  • 1/2 cup panko breadcrumbs
  • 1/4 cup sugar (for coating)
  • wooden skewers
  • oil for frying

Instructions

  1. Mix flour, sugar, salt, and yeast in a bowl.
  2. Add warm water and egg, then stir until smooth.
  3. Let the batter rest for 30 minutes.
  4. Skewer hot dogs or mozzarella sticks.
  5. Coat each skewer in batter, then roll in panko breadcrumbs.
  6. Heat oil in a pan or air fryer to 350°F (175°C).
  7. Fry until golden brown, about 3-4 minutes.
  8. Drain on paper towels, then roll in sugar.

Notes

  • For a vegan version, use plant-based hot dogs and egg substitutes.
  • Air fry at 375°F (190°C) for 8-10 minutes for a lighter option.

Nutrition

Find it online: https://carlacooking.com/korean-corn-dogs-recipe-crispy-cheesy-sweet/