Description
Learn how to make the best Korean corn dogs with a crispy outer layer and gooey cheese inside. These delicious corn dogs are perfect for snacking or as a fun meal for the whole family.
Ingredients
Units
Scale
The Batter
- 1 3/4 cups Flour
- 1 cup Warm Water
- 2 teaspoon Active Dry Yeast
- 1 tablespoon White Sugar
- 1/2 teaspoon Kosher Salt
- 1/2–1 cup Panko
The Fillings
- 3 Hot Dogs (Cut in half)
- 8 oz Block of cheese (cut into width of hot dogs)
The Toppings
- 1/3 cup Nacho Cheese or Mayo
- 1 bag 1 Bag of chips
Condiments
- Ketchup
- Mustard
- Sugar
Instructions
- The Dough: Combine yeast, sugar, and warm water. After foaming, add flour and salt. Let rise for 45 minutes to an hour.
- The Fillings: Skewer hot dogs and cheese. Refrigerate until dough is ready.
- The Dipping: Heat oil to 350°F. Dip skewers in batter, coat with Panko.
- The Cooking: Fry corn dogs for 1.5 minutes each side until golden brown.
- The Toppings: Apply Nacho cheese or mayo, coat with chips. Sprinkle sugar and serve with ketchup and mustard. Enjoy!
Nutrition
- Serving Size: 1 corn dog
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg
