Korean Corn Dogs Recipe

Prepare the Skewers:

Skewer each hot dog and mozzarella stick, combining half hot dog and half cheese.

Make the Batter:

In a bowl, whisk together flour, milk, egg, sugar, salt, and baking powder until smooth and thick.

Coat the Corn Dogs:

Dip each skewer into the batter, making sure it’s fully coated.

Roll the battered skewers in panko breadcrumbs until evenly covered.

Fry:

Heat oil in a deep pan to medium-high.

Fry skewers in batches until golden brown and crispy, about 5–7 minutes.

Drain on paper towels.

Optional Finishing Touch:

Roll in sugar while warm.

Drizzle with ketchup, mayonnaise, or mustard as desired.

Pro Tip: For extra crispiness, double coat with batter and panko.