Korean Cheese Corn Dog is a popular street food that combines the savoury taste of hot dogs with gooey cheese, all wrapped in a sweet and crispy batter. Often coated with sugar and a squirt of ketchup or mustard, this snack offers a perfect balance of flavours and textures. Easy to customise with different types of cheese or even fillings, they're a fun, delicious treat that's great for on-the-go eating or party appetisers!

Tip #1

Chill Ingredients: Keep skewers and batter cold until just before frying. This helps the cheese not to melt too quickly and the batter to stick better during frying.

Tip #2

Avoid Overmixing the Batter: Mix the batter until just combined; overmixing can develop gluten, making the coating tough instead of light and crispy.

Tip #3

Ensure Even Coating: Dip the skewers in the batter, then roll thoroughly in breadcrumbs. Make sure no parts of the hotdog or cheese are exposed to ensure a uniform crust when fried.

Tip #4

Control Oil Temperature: Maintain a consistent oil temperature throughout the cooking process. If the oil is too hot, the outside will burn before the inside is cooked; if it's too cool, the corn dogs will absorb excess oil and become soggy. Use a candy or deep-fry thermometer to monitor and adjust the heat as necessary. This ensures a perfectly golden and crispy exterior with a fully cooked interior.

Follow Lilac Diaries

Korean Cheese Corn Dog

Total time: 40 minutes

Servings: 6

Ingredients

3 Hotdogs (halved)
210g Mozzarella cheese (cut into 6 sticks)
1 1/4 cups all-purpose flour
2 tbsp white sugar (plus more for optional coating)
1/2 tsp salt
2 tsp baking powder
2/3 cup milk
1 egg
2 cups panko breadcrumbs
Canola oil for frying

Preparation

Skewer the halved hotdogs and cheese sticks using thick sticks or wooden chopsticks, placing hotdogs on the bottom and cheese on top. Refrigerate to keep them firm.
In a mixing bowl, whisk together flour, sugar, salt, and baking powder. Add milk and egg, stirring until just combined to avoid overmixing. Pour the batter into a tall cup for easier dipping; refrigerate for now to keep it thick.
Spread panko breadcrumbs on a plate. Heat oil in a deep fryer or deep pot to 350°F. To test the oil if it’s ready, insert a wooden stick and if bubbles form instantly, it's ready.
Remove skewers from the fridge, dip into the batter, ensuring they are well-coated, then roll in panko breadcrumbs, pressing gently to adhere. Fry each skewer for about 6 minutes or until golden and crispy, turning occasionally for even cooking.
Drain on a wire rack. Optionally, dust with sugar and drizzle with ketchup and mustard before serving.