Cheesy Korean Corn Dogs (Printer-friendly)

Crispy, cheesy corn dogs with crunchy batter and a sweet-savory flavor perfect for snacking.

# What You'll Need:

→ Corn Dog Fillings

01 - 6 mozzarella cheese sticks, halved lengthwise
02 - 6 hot dogs (optional, for half-and-half variation)
03 - 12 wooden skewers

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup whole milk, plus additional if needed

→ Breading

10 - 1.5 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for extra crunch)

→ Frying

12 - Vegetable oil for deep frying

→ Toppings

13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste

# Directions:

01 - If using hot dogs, slice each in half. Thread mozzarella halves and/or hot dog pieces onto wooden skewers, creating either all-cheese or half-cheese/half-hot dog combinations. Pat dry with paper towels to remove moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add the egg and milk, stirring until a thick, sticky batter forms. If the batter is too thick, add a small amount of milk to reach a consistency that adheres well to the skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing evenly to create the breading mixture.
04 - Pour vegetable oil into a deep pot to a depth of approximately 2 inches and heat to 350°F (175°C).
05 - Dip each prepared skewer into the batter, turning to coat completely. Use a spoon to help cover all sides if necessary.
06 - Roll the battered skewers in the breadcrumb–cornmeal mixture, pressing gently to ensure the coating adheres uniformly.
07 - Fry 2 to 3 skewers at a time, turning occasionally, until they are golden brown and crisp, about 3 to 4 minutes per batch. Drain on paper towels to remove excess oil.
08 - While still warm, sprinkle the corn dogs lightly with granulated sugar. Drizzle with ketchup and mustard as desired. Serve immediately to enjoy maximum crunch and cheese pull.

# Expert Advice:

01 -
  • That stringy cheese pull is absolutely unbeatable when they're hot off the oil.
  • The sweet-savory combination with the sugar dusting feels slightly indulgent but totally worth it.
  • They're genuinely impressive to serve at a gathering without requiring fancy plating or techniques.
02 -
  • Pat everything completely dry before skewering—wet surfaces prevent the batter from adhering properly and you'll end up with slipping coatings.
  • The batter consistency matters more than the exact measurements; it should coat the skewer in a thick layer that takes some effort to dip but doesn't fall off.
  • Don't skip the sugar dusting right after frying—it's the difference between good and unforgettable, and it only works while the surface is still hot and slightly tacky.
03 -
  • Soak your wooden skewers for 15 minutes before using them so they don't char or catch fire during frying.
  • The batter should cling to your skewer firmly but still have movement—if it's too thick to coat smoothly, add milk a teaspoon at a time until it flows right.
  • Once you remove them from the oil and they're draining, the sugar dusting must happen in the first 30 seconds while the surface is still hot and slightly moist enough for the sugar to adhere.
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