Classic Easy Korean Corn Dogs with Cheese Filling
These classic Korean corn dogs feature a crispy exterior, a fluffy batter, and a delicious stretchy mozzarella cheese filling. They are surprisingly easy to make at home and perfect for a fun snack or party appetizer.
Equipment
- Large bowl
- Small bowl
- Heavy-bottomed pot
- Shallow dish
- Wire rack
Ingredients
Main Ingredients
- 8-10 Mozzarella Cheese Sticks cut in half if needed
- 1 ½ cups All-Purpose Flour
- 2 tablespoons Granulated Sugar plus extra for optional dusting
- 1 teaspoon Instant Yeast
- ½ teaspoon Salt
- 1 cup Warm Milk 105-115°F / 40-46°C
- 1 large Egg
- 2-3 cups Panko Breadcrumbs
- 8-10 Wooden Skewers
- 4-6 cups Vegetable Oil for deep-frying
Instructions
Instructions
- Cut mozzarella sticks in half, pat them dry, and insert a wooden skewer into each piece; then, freeze them for 15-20 minutes.
- Whisk together flour, 2 tablespoons of granulated sugar, instant yeast, and salt in a large bowl to create the dry batter mix.
- Combine warm milk and egg in a separate bowl, then gradually add to the dry ingredients, mixing until a smooth batter forms, and let it rest for 30-40 minutes.
- Pour panko breadcrumbs into a shallow dish and heat vegetable oil to 350-375°F (175-190°C) in a heavy-bottomed pot.
- Dip each chilled, skewered mozzarella piece into the batter, ensuring a complete and thick coating, allowing excess batter to drip off.
- Immediately transfer the batter-coated cheese to the panko breadcrumbs, rolling and gently pressing the panko onto the surface.
- Carefully lower 1-2 corn dogs into the hot oil, frying for 3-5 minutes until golden brown and crispy, then drain on a wire rack.
- Optionally, sprinkle with extra granulated sugar while warm and serve immediately with your favorite dipping sauces.
Notes
For best results, make sure your oil temperature is consistent throughout frying. Do not overcrowd the pot when frying.