Korean Corn Dogs

Let's cook

1. 1

   Make the batter

   Whisk the flour, sugar, yeast, and salt together. Add the egg and warm milk and mix to a very thick, sticky dough — closer to paste than batter. Cover and rest 45 minutes until visibly puffed.

   💡

   The dough must be thick enough to cling to a vertical skewer. If it slides off, work in another spoonful of flour.

2. 2

   Skewer

   Thread each skewer with either a half hot dog, a mozzarella baton, or one of each stacked end to end. Pat everything completely dry.

3. 3

   Coat

   Transfer the risen dough to a tall glass or jar. Dip each skewer straight down, twisting as you pull it out so the dough wraps evenly. Immediately roll in panko, pressing firmly so it sticks.

   💡

   A tall narrow container gives a far cleaner coat than trying to spread the dough by hand.

4. 4

   Fry

   Heat 3 inches of oil to 340°F (170°C). Fry two at a time for 3–4 minutes, rotating constantly, until deep golden. Keep the temperature steady — too hot and the outside burns before the cheese melts.

5. 5

   Sugar and serve

   Drain briefly on a rack, then roll in granulated sugar while still hot. Zigzag with ketchup and mustard and eat right away, while the cheese still pulls.

Nutrition & Safety