Crispy Korean Corn Dogs: Irresistibly Cheesy and Fun to Make

Discover the joy of making Korean Corn Dogs, with their crispy exterior and gooey cheese—perfect for snacks and gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 corn dogs

Course: Snacks

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-Purpose Flour No substitutions recommended
0.5 cup Cornstarch Can swap with potato starch for gluten-free
2 tablespoons Sugar Adjust to taste
1 tablespoon Baking Powder Essential for lightness
0.5 teaspoon Salt Choose kosher or table salt
1 cup Milk Non-dairy for vegan
1 large Egg Omit for vegan with flaxseed or chia

For the Filling

8 oz Mozzarella Cheese Consider cheddar for flavor
4 pieces Hot Dogs Plant-based for vegan

For Coating (Optional)

1 cup Panko Breadcrumbs For extra crunch, optional
1 cup Diced Potatoes Finely cut for even coating

Equipment

Fryer
mixing bowl
Wooden Skewers
Candy thermometer

Method

Step-by-Step Instructions

Prepare the Filling: Cut mozzarella sticks and skewer hot dogs.
Make the Batter: Combine dry ingredients in a bowl and mix wet ingredients separately, then combine.
Coat the Corn Dogs: Dip skewered hot dogs into batter, optionally roll in breadcrumbs or potatoes.
Heat the Oil: Bring oil to 350°F (175°C) in a deep pan.
Fry the Corn Dogs: Fry in small batches until golden brown, about 3-5 minutes.
Draining & Serving: Drain on paper towels and serve hot with dipping sauces.

Nutrition

Serving: 1corn dogCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 700mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Korean corn dogs are best enjoyed freshly cooked for optimal crunch and gooeyness. Optional coatings add extra texture.

Tried this recipe?

Let us know how it was!