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Crispy Korean Corn Dogs Recipe Easy Homemade Mozzarella Cheese Filling

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A crispy Korean corn dog with a golden crunchy exterior and gooey mozzarella cheese filling, perfect for a fun and indulgent snack that’s easy to make at home.

Ingredients

Scale
  • Hot dogs or sausages (beef, pork, chicken sausage, or veggie dogs)
  • Mozzarella cheese sticks or block mozzarella cut into 3-inch sticks
  • 1 cup all-purpose flour (120g)
  • 1/4 cup cornstarch (30g)
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup cold milk (180ml), whole milk preferred
  • 1 large egg
  • 2 cups panko breadcrumbs (100g)
  • Vegetable oil (canola or sunflower) for frying
  • Wooden skewers or popsicle sticks
  • Optional toppings: ground sugar for dusting, ketchup, mustard, spicy mayo

Instructions

  1. Cut mozzarella into 3-inch sticks if not pre-cut. Cut hot dogs in half if desired.
  2. Thread a piece of mozzarella and a hot dog onto each wooden skewer, alternating or using one type per skewer.
  3. In a medium bowl, whisk together flour, cornstarch, baking powder, sugar, and salt.
  4. In another bowl, beat the egg with cold milk. Gradually add wet ingredients to dry, stirring until smooth. Batter should be thick enough to coat without dripping.
  5. Spread panko breadcrumbs on a shallow plate. Optionally mix in crushed cornflakes or tortilla chips for extra crunch.
  6. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  7. Dip each skewered corn dog into the batter to coat fully, then roll in panko breadcrumbs, pressing gently to adhere. Repeat for a thicker crust if desired.
  8. Fry corn dogs in batches for 3-4 minutes per side until golden brown and crispy. Use a slotted spoon to turn and remove.
  9. Drain on a wire rack or paper towels.
  10. Dust with granulated sugar and serve warm with ketchup, mustard, or your favorite dipping sauce.

Notes

Keep batter cold until dipping to ensure a better crust. Maintain oil temperature at 350°F (175°C) for best results. Soak wooden skewers in water for 10 minutes to prevent burning. Freeze assembled corn dogs for 15 minutes before frying to prevent cheese leakage. Fry in small batches to avoid overcrowding and maintain oil temperature. Drain on wire rack instead of paper towels to keep crust crispy.

Nutrition

Keywords: Korean corn dogs, mozzarella corn dogs, crispy corn dogs, homemade corn dogs, cheesy snacks, street food, fried snacks

Find it online: https://fuzzyforker.com/crispy-korean-corn-dogs-recipe-easy-homemade-mozzarella-cheese-filling/