Korean Style Corn Dogs
Hot dogs and mozzarella cheese on skewers, and then battered and deep fried until golden brown, finished off with a coating of sugar and a drizzle of ketchup and mustard.
Ingredients
Dough
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 cup lukewarm water
- 1 large egg
- 1½ cups bread flour
- ½ tsp kosher salt
Corn Dogs
- 4 hot dogs
- 4 blocks mozzarella cheese
- 2 cups panko breadcrumbs
- Neutral oil (for frying)
- Sugar
- Ketchup
- Mustard
Instructions
Dough:
- In a large mixing bowl, whisk together the yeast, sugar and warm water. Let it sit for 5-10 minutes for the yeast to activate and appear bubbly. Whisk in the egg. Add in the bread flour and salt to the mixture and whisk 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. Cut each hot dog in half width wise.
- Cut the mozzarella into rectangular blocks the same size as the hot dogs.
- 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, followed by the cheese. You can also mix and match it however you like.
- Prepare two 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 breadcrumbs evenly.
- 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.
- Sprinkle on sugar (it makes it tastier), and drizzle on ketchup and mustard. Enjoy!