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 Preparation
- 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.
Cooking + Assembling
- 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!
