We’ll show you how to make several different variations. Let’s start with the traditional hot dog sausage filling! This recipe will make 10 cheesy korean corn dogs and takes about 30 minutes to complete. Serves 3-5 people.
250gmozzarellayou can use mozzarella sticks instead
10skewersyou can use wooden chopsticks instead
1¼cupall purpose flour
1cupfrozen bag of fries (cubed)you can use 1 diced potato instead
Cut the sausages and mozzarella cheese into 4cm width pieces.
On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.
Dip your skewers into the glass of thick batter.
Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.
Leave to cool before sprinkling sugar and adding condiments.
Keep the cheese cold so it will hold its shape when deep fried.
Keep the oil temperature consistent so these cook evenly and don’t soak up excessive oil. Otherwise, you’ll end up with the interior being undercooked.
Cut the filling into smaller chunks to get a bite of everything in one go!