Mozzarella Cheese Korean Corn Dog

Mozzarella Cheese Corn Dogs are a super delicious and popular Korean Street food. They are filled with a delicious hot dog or gooey, melty cheese! After frying, they are sprinkled with sugar (or other toppings at times). Try it with a sriracha mayo or a spicy ketchup!

Ingredients:

For the Corn Dog Batter:

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 cup ice-cold sparkling water or club soda
• Wooden skewers or sticks
• Oil for frying (vegetable or canola oil)

For the Filling:

• 4-6 mozzarella cheese sticks
• 4-6 hot dogs or sausages of your choice

For Coating:

• Panko breadcrumbs (about 2 cups)
• 1 cup all-purpose flour for dredging
• 2 large eggs, beaten

For Dipping Sauce (Optional):

• Ketchup, mustard, or your preferred dipping sauce

Instructions:

1. Prepare the Filling:

• Insert a wooden skewer or stick into each hot dog or sausage. Cut the mozzarella cheese sticks in half lengthwise, so you have thin strips that are about the same length as the hot dogs.

2. Prepare the Batter:

• In a mixing bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, baking powder, and salt. Add the egg and ice-cold sparkling water or club soda to the dry ingredients. Mix until the batter is smooth and free of lumps. The batter should be relatively thick, but not overly so.

3. Set Up a Dredging Station:

• Place the all-purpose flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Line them up in this order to create a dredging station.

4. Coat the Hot Dogs and Cheese:

• Roll each hot dog in the flour, ensuring an even coat. Then, dip it into the prepared batter, making sure it’s well coated. Next, roll it in the panko breadcrumbs, pressing gently to adhere the breadcrumbs. Repeat the same process for the mozzarella cheese sticks.

5. Heat the Oil:

• In a deep, heavy-bottomed pot, heat the oil to 350°F (175°C). Use enough oil to submerge the corn dogs completely.

6. Fry the Corn Dogs:

• Carefully place the coated hot dogs and mozzarella sticks into the hot oil. Fry them in batches, if necessary, to avoid overcrowding the pot. Fry until they turn golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.

7. Serve and Enjoy:

• Serve the Mozzarella Cheese Korean Corn Dogs while they’re still hot and crispy. They’re delicious on their own or with your favorite dipping sauce, such as ketchup or mustard.

8. Enjoy Your Cheesy Delight:

• Enjoy the irresistible combination of crispy batter, gooey mozzarella cheese, and savory hot dogs in this Korean-style corn dog delight!