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Crispy Korean Corn Dogs Recipe Easy Mozzarella Cheese Snack Idea

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A quick and easy recipe for crispy Korean corn dogs with gooey mozzarella cheese, perfect for snacks or parties. This recipe features a sweet cornmeal batter and stretchy cheese for a delicious street food experience at home.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) sweet cornmeal
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup (180ml) whole milk
  • 8 oz (225g) fresh mozzarella cheese, cut into 4-inch sticks
  • 4 hot dogs or sausage links (optional), cut in half
  • 1 1/2 cups (150g) panko breadcrumbs
  • Vegetable oil or canola oil for frying (about 4 cups)
  • Optional toppings: honey mustard or ketchup for dipping, chili powder or sugar for sprinkling

Instructions

  1. Prepare the filling: Cut mozzarella cheese into 4-inch sticks. If using hot dogs, cut them in half lengthwise. Insert a skewer through each cheese or cheese-hot dog combination, securing but not splitting the cheese. Set aside. (5 minutes)
  2. Make the batter: In a mixing bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. In a separate bowl, beat the egg with milk. Gradually add wet ingredients to dry, whisking until smooth and slightly thick. (10 minutes)
  3. Heat the oil: Pour vegetable oil into a deep frying pan or pot to about 3 inches deep. Heat over medium-high heat to 350°F (175°C). Use a thermometer to monitor temperature. (10 minutes)
  4. Coat the corn dogs: Pour panko breadcrumbs into a shallow dish. Dip each skewered cheese or cheese-hot dog into the batter, fully coating it, then roll in panko crumbs, pressing gently. (10 minutes)
  5. Fry the corn dogs: Carefully place coated corn dogs into hot oil without overcrowding. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. (15 minutes)
  6. Serve warm: Sprinkle with sugar or chili powder if desired, and serve with dipping sauces like ketchup or honey mustard.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt corn dogs. Freeze cheese sticks for 10 minutes before coating to prevent cheese from leaking. For extra crunch, double dip in batter and panko. Avoid overcrowding the pan while frying. Batter consistency is key; adjust milk or flour as needed.

Nutrition

Keywords: Korean corn dogs, mozzarella corn dogs, crispy corn dogs, street food, snack recipe, cheesy snack, fried snack

Find it online: https://perkypan.com/crispy-korean-corn-dogs-recipe-easy-mozzarella-cheese-snack-idea/