Cheesy Korean Corn Dogs (Print Version)

Crunchy batter coated Korean corn dogs filled with stretchy mozzarella cheese and a hint of sweetness.

# Components:

→ Filling

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

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tbsp granulated sugar
06 - 1 tsp baking powder
07 - 1/2 tsp salt
08 - 1 large egg
09 - 3/4 cup milk

→ Coating

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional)

→ Frying

12 - Vegetable oil, for deep frying

→ Topping

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

# Directions:

01 - Cut hot dogs in half if using. Skewer mozzarella sticks and/or hot dog halves onto wooden sticks, ensuring either all-cheese or half-cheese/half-hot dog combinations. Pat dry with paper towels to remove excess moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Incorporate egg and milk, stirring until a thick, sticky batter forms. Adjust consistency with additional milk if too thick; batter should coat skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing evenly.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches. Heat to 350°F (175°C) over medium heat.
05 - Dip each skewer into the batter, turning to fully coat. Use a spoon if necessary to ensure even coverage.
06 - Roll battered skewers in breadcrumb-cornmeal mixture, pressing gently to adhere an even layer.
07 - Fry 2-3 skewers simultaneously, turning occasionally until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels.
08 - While still hot, lightly sprinkle each corn dog with granulated sugar. Drizzle ketchup and mustard as desired. Serve immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • That cheese pull is genuinely addictive and gets better every time you make them.
  • They're crispy on the outside, gooey on the inside, and honestly a conversation starter at any gathering.
  • You can customize them with just cheese or mix it with hot dogs depending on your mood.
02 -
  • Cold cheese is essential—if your mozzarella is warm or room temperature, it'll leak out during frying and you'll lose that satisfying pull.
  • Don't skip drying the skewers with paper towels or your batter will slide off in the oil, and that's a disappointment worth avoiding.
03 -
  • Freeze your mozzarella sticks for at least an hour before breading—this is the single most important step for preventing cheese leaks.
  • If your batter is too thick and hard to work with, add milk gradually until it feels like pancake batter that clings but still flows slowly.
Return