How could I not make a dessert version after my viral Korean style corn dog recipe? These oreo corn dogs are absolutely MIND-BLOWING. Trust me. Think deep fried Oreos, but better. It’s crunchy, sweet and savoury, and drizzled with condensed milk. Everything just pairs surprisingly well with each other.
You may think Oreo corn dogs are so weird, yes, I thought it was weird too; but when I tried it for the first time, it was mind blowing let me tell you. The first time I tried Oreo corn dogs was at a place called Arirang Hotdog. I was a bit skeptical to try it at first, but it seemed so unique and interesting. When I took a bite, it was surprisingly very good. That sweet and savoury combination was working wonders, and I was amazed at how good it tasted. So much better than fried Oreos.
Tips:
- Make sure the dough rises for one hour until it doubles in size – very important or else it will be hard to coat the skewers in the batter!
- I opted to use wooden chopsticks (the ones that you would usually get for your takeout utensils). I find that those have a much stronger hold than regular skewers, and they don’t break as easily.
- I’m using Oreo O’s here and I crushed it into smaller pieces for it to stick to the dough better. I tried this recipe using uncrushed Oreo O’s and it kept falling off of the dough and also when it was being fried (a huge mess and it drove me nuts), so learn from my mistakes.
- After rolling the corn dog in Oreo O’s and panko, press it down on the corn dog with your hands to ensure they won’t fall off!
- Keep a very close eye when frying these, because I find that the Oreo O’s can get burnt very easily.
Last but not least, drizzle a good amount of condensed milk on top, and it will taste so so good.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Oreo Corn Dogs
Ingredients
Dough
- 1 tsp instant dry yeast
- 1 tbsp sugar
- 135 ml lukewarm whole milk
- 120 g all purpose flour
- ¼ tsp kosher salt
Corn Dogs
- 3 hot dogs
- 2 cups Oreo O’s
- ½ cup panko breadcrumbs
- Condensed milk
Instructions
Dough
- In a large mixing bowl, whisk together the yeast, sugar and warm milk. Let it sit for 5-10 minutes for the yeast to melt and appear bubbly (activation).
- Add in the flour and salt to the mixture and use a wooden spoon to stir to combine (make sure there are no dry lumps remaining). Cover with plastic wrap or a wet cloth and let it rest for 1 hour, or until doubled in size.
Corn Dogs
- In a saucepan of boiling water, blanch the hot dogs for 1 minute to remove the oil and saltiness. Remove and let cool.
- Crush the Oreo O’s into smaller pieces (I am using a rolling pin here). Pour into a tray or a large flat dish.
- Let’s prepare the skewers. I am using wooden takeout chopsticks because they have a much stronger hold than regular skewers. Skewer on the hot dogs.
- Prepare two more baking trays or flat dishes. Pour the panko breadcrumbs onto one tray, and the dough onto the second tray.
- Roll the dogs on the dough, and with slightly wet hands, remove the excess dough off the dogs. Then, roll the dogs in the crushed Oreo O’s. Then, use your hands to wrap around the corn dog while pressing down the Oreo O’s on the corn dog to ensure they don’t fall off.
- Roll in the panko breadcrumbs evenly and sprinkle some on any holes that you see.
- In a large pot/wok, add in the oil. Once the oil temperature has reached 170°C/335°F, fry the dogs for a few minutes and roll it around to cook evenly, until golden and crispy. Remove, and place on a wire rack.
- Drizzle on some condensed milk and enjoy!
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