Korean corn dogs
Crispy, slightly chewy battered hot dogs and mozzarella on a stick — panko or potato-crusted, sprinkled with sugar for proper street-food nostalgia.
Sticky-sweet, crisp and glorious — Korean corn dogs are the ultimate street-food cheat. They arrive crunchy, with a slightly chewy batter, an optional potato crust and a dusting of sugar that makes savoury taste playful.
This recipe makes six sticks: three with hot dog sausages and three with frozen mozzarella sticks so you can enjoy both the meaty and the melty-cheese versions. Perfect for a fun supper or a party centrepiece that disappears fast.
Ingredients
- 200 g plain flour
- 50 g cornflour
- 5 g instant dried yeast — one sachet
- 50 g caster sugar — 25 g for batter, 25 g for sprinkling
- 5 g salt
- 240 ml warm milk — about 38–40°C
- 1 egg
- 30 ml vegetable oil — for the batter
- 1.2 l vegetable oil for deep-frying
- 6 hot dog sausages — standard-size sausages
- 3 mozzarella sticks — to make 3 cheese corn dogs; freeze before coating
- 150 g panko breadcrumbs
- 300 g potato — peeled and cut into 1 cm cubes — optional, for potato-crusted corn dogs
Equipment
- wooden skewers
- deep-fat thermometer
- deep saucepan or deep-fat fryer
- slotted spoon
Instructions
Freeze the mozzarella sticks on a plate for 30 minutes — this prevents them melting out during frying.
Make the batter: whisk together plain flour, cornflour, instant dried yeast, caster sugar and salt in a large bowl. Add warm milk, egg and 30 ml vegetable oil and beat to a thick, smooth batter (it should coat the back of a spoon). Cover and leave in a warm place to proof until slightly risen, about 45 minutes.
Prepare the potato coating (optional): peel and cut the potato into 1 cm cubes, then parboil in boiling water for 3 minutes until just tender. Drain well and pat dry on kitchen paper.
Set out three shallow bowls: one with a little plain flour for dusting, one with the proofed batter, and one with panko breadcrumbs. Thread each sausage onto a wooden skewer (half a sausage if you prefer shorter dogs) and also skewer the frozen mozzarella sticks.
Heat vegetable oil for deep-frying in a deep saucepan or fryer to 170°C. Use a deep-fat thermometer — maintaining temperature is key.
Coat and crumb: dust a skewer lightly with plain flour, dip into the batter so it’s evenly covered, then roll in panko for a classic crumb. For potato-crusted dogs press the parboiled potato cubes onto the batter until well attached. Work quickly so the batter doesn’t drip off.
Fry in batches at 170°C for 3–4 minutes, turning as needed, until golden and cooked through. Don’t overcrowd the pan — two or three at a time is usually right.
Lift out with a slotted spoon and drain on kitchen paper. While still warm, sprinkle with the reserved caster sugar and serve immediately with ketchup, mustard or your favourite dipping sauces.
Tips
- Freeze mozzarella sticks for at least 30 minutes — it stops them from melting out while frying.
- Keep the batter thick enough to coat but still drop off a spoon; adjust with a splash more milk or a spoon of flour.
- Use a thermometer and keep oil around 170°C; too hot burns the coating, too cool soaks oil into the crust.
- Work in small batches to keep oil temperature steady and avoid overcrowding the pan.
- Make ahead: shape and crumb the skewers, then freeze on a tray until solid. Fry straight from frozen; add a minute to the frying time.
Substitutions
instant dried yeast → 200 ml sparkling water and 1 tsp baking powder instead of yeast; whisk batter and use immediately
Stays closepanko breadcrumbs → crushed crisps (salted potato crisps) for a more intense, crunchier coating
Noticeably differenthot dog sausages → vegetarian sausages in the same number and size to make the recipe meat-free
Stays close
Nutrition
Per serving · estimated
- 618
- Calories
- 20 g
- Protein
- 58 g
- Carbs
- 34 g
- Fat
- 4 g
- Fibre
- 8 g
- Sugar
- 800 mg
- Sodium
FAQ
Why did my coating fall off in the oil?
Most commonly the batter was too wet or the coating wasn’t pressed on firmly. Dust the skewer in plain flour first, ensure batter is thick, and press panko or potato cubes firmly before frying.
Can I make these in an oven instead of frying?
You can bake at 200°C fan/220°C conventional for 15–20 minutes, turning halfway, but the texture will be less crisp and not quite the same as deep-fried.
How do I stop mozzarella leaking out?
Freeze the mozzarella sticks solid for at least 30 minutes and keep batter cold while coating; this reduces cheese leakage during frying.
Can I prepare these ahead?
Yes — shape and crumb the corn dogs, freeze them on a tray until solid, then store in a bag. Fry from frozen, adding a minute or two to cooking time.
Community Photos
No photos yet
Be the first to share your creation!