Level: Intermediate
Yield: 6 corn dogs
Nutritional Analysis Per Serving Serving Size 1 of 10 servings Calories 225 Total Fat 8 g Saturated Fat 3 g Carbohydrates 30 g Dietary Fiber 1 g Sugar 4 g Protein 7 g Cholesterol 33 mg Sodium 298 mg
Total: 35 min
Active: 35 min

Imagine the first bite of a Korean corn dog that captivated Mollya irresistible fusion of crispy fried hot dog and gooey string cheese on a stick, blending the best of mozzarella sticks and classic corn dogs. This recipe captures that magic: premium all-beef hot dogs paired with melty cheese, dipped in a light batter, double-coated for ultimate crunch, deep-fried to golden perfection, finished with a sprinkle of sugar, and paired with ketchup and mustard. Get ready to whip up these crave-worthy treats and elevate your snack game to street-food stardom!

Ingredients

Neutral oil, for deep-frying
3 all-beef hot dogs (about 1.7 ounces/48 grams each), halved crosswise
3 mozzarella cheese sticks (1 ounce/28 grams each), halved crosswise
1 1/4 cups (165 grams) all-purpose flour, divided
1/2 cup (80 grams) rice flour
2 tablespoons (25 grams) sugar, plus more for sprinkling
1 teaspoon kosher salt, plus more for seasoning
3/4 teaspoon baking powder
1/2 cup (120 grams) chilled seltzer
1 large egg, beaten
1 1/2 cups panko
Ketchup, for serving
Yellow mustard, for serving

Special equipment: six 8-inch wood skewers; a deep-frying thermometer

Directions

Pour 2 to 3 inches of oil into a large, deep skillet and heat over medium until it reaches 350F.
Thread one half-hot dog lengthwise onto an 8-inch wooden skewer, then add a half mozzarella stick so the two pieces meet and the tip of the cheese is flush with the skewer tip. Make 6 skewers total with the remaining hot dogs and cheese.
Make the dredge: put 1/2 cup of the all-purpose flour in a shallow dish. In a separate bowl, whisk together the remaining 3/4 cup flour, rice flour, sugar, salt, and baking powder. Stir in the chilled seltzer and the beaten egg to form a thick batter, then transfer the batter to a tall, narrow glass or jar. Place the panko in another shallow dish.
When the oil is hot, lightly coat a prepared skewer all over by dipping it in the 1/2 cup flour and shaking off excess. Submerge it fully in the batter, then press it into the panko and sprinkle crumbs over the surface, gently pressing until evenly coated. Repeat for two more skewers.
Carefully lower the coated skewers into the hot oil and fry, turning once, until the exterior is golden and crisp, about 3 to 4 minutes total. Transfer to a wire rack to drain. While still warm, season with a pinch of salt and a light dusting of sugar. Continue with the remaining skewers.
Korean corn dogs are best eaten right away; leftovers can be wrapped in foil and refrigerated for a day or two and are best reheated in a toaster oven.

Serve the corn dogs with ketchup and yellow mustard for dipping.