Description
Korean Corn Dogs: A Delicious Recipe You Must Try!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup milk
- 1 large egg
- 8 hot dogs (beef or pork)
- 8 sticks (wooden skewers)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- Ketchup (for serving)
- Mustard (for serving)
- Sugar (for dusting, optional)
Instructions
- Start by preparing the hot dogs. Insert a wooden skewer into each hot dog, leaving enough stick exposed for easy handling. Set aside.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, salt, garlic powder, and onion powder.
- In a separate bowl, combine the milk and egg. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter should be thick but pourable.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Dip each hot dog into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
- Roll the battered hot dog in panko breadcrumbs, pressing gently to adhere.
- Carefully place the coated hot dogs into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
- Remove the corn dogs from the oil and drain on paper towels. If desired, sprinkle with sugar while still warm.
- Serve hot with ketchup and mustard on the side.
Notes
- For a cheesy twist, add a slice of cheese to the hot dog before dipping it in the batter.
- Experiment with different types of sausages, such as turkey or vegan options, for a customized flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 250
- Sugar: 1g
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 20g
- Fiber: N/A
- Protein: 8g
- Cholesterol: N/A