Korean cheese corn dogs have taken the world by storm, and for good reason! These aren't your average corn dogs; imagine a crispy, golden-brown exterior encasing a molten core of gooey mozzarella cheese, all served on a stick for easy, delicious eating. The perfect blend of sweet and savory, these delightful treats are incredibly versatile, offering opportunities to experiment with different toppings and dipping sauces. From the classic, simple version to more adventurous creations, the possibilities are endless. Their satisfying crunch and irresistible cheesy center make them a crowd-pleaser, perfect for a casual snack, party appetizer, or even a quirky dinner.
Ready to experience the magic of homemade Korean cheese corn dogs? This step-by-step guide will walk you through each stage of the process, from preparing the batter to achieving that perfect golden-brown crispiness. Get ready to impress your friends and family with these unbelievably addictive snacks – let's get started!
Tools Needed
- Knife
- Pot
- Mixing bowls
- Saran Wrap
- Skewers
- Paper towels
- Frying pan
- Thermometer
Ingredients
- Low-moisture mozzarella cheese: Several blocks
- Russet potatoes: 2
- All-purpose flour: 7 cups
- Instant yeast: 2 tsp
- Lukewarm water: 4 cups
- Sugar: 1 cup + extra for dusting
- Salt: 2 tsp
- Hot dogs
- Panko bread crumbs
- Cornstarch
- Ketchup
- Mustard
Step-by-Step Instructions
Step 1. Prepare Ingredients & Batter
- Cut low-moisture mozzarella into small sticks, about half the size of a hot dog.
- Cut russet potatoes into tiny cubes and boil in water for 5 minutes until cooked through.
- Mix flour, yeast, lukewarm water, sugar, and salt until combined. Cover and refrigerate for an hour.
- Drain boiled potatoes on paper towels, then toss in cornstarch to remove excess moisture.
Step 2. Assemble and Coat Corn Dogs
- Skewer hot dogs, cheese sticks, or a combination.
- Dip the corn dog skewers into the batter, ensuring full coverage. Roll in panko breadcrumbs.
- For corn dogs with potatoes, coat the potato cubes around the skewer before dipping in batter and panko.
Step 3. Fry the Corn Dogs
- Fry the corn dogs at 350°F (175°C) for 2-3 minutes until golden brown.
Step 4. Finish and Serve
- Once all corn dogs are fried, roll some in sugar while still slightly warm.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- The batter has a sticky, elastic texture; gently tug while coating.
- The yeasted batter puffs up nicely during frying.
- Don't overload the frying pan; fry in batches to ensure even cooking.
- Experiment with different fillings and combinations.
Nutrition
- N/A
FAQs
1. What kind of cheese is best for Korean cheese corn dogs?
Mozzarella is the most popular choice because it melts beautifully and stretches nicely. However, you can experiment with other melting cheeses like cheddar or a blend.
2. How do I get the corn dog batter extra crispy?
Use a combination of all-purpose flour and cornstarch for a lighter, crispier batter. Also, ensure your oil is hot enough (around 350°F/175°C) before frying.
3. What are some good dipping sauces for Korean cheese corn dogs?
Popular choices include sweet chili sauce, ketchup, mustard, and a mix of sugar and soy sauce. Get creative and experiment with your favorites!
Making crispy Korean cheese corn dogs is easier than you think! With a little practice, you'll be whipping up these delicious treats for friends and family in no time. Now go forth and enjoy the satisfying crunch and gooey cheese of your homemade Korean corn dog masterpiece!