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Servings: 16
Calories: 194kcal
Ingredients
For the batter:
- 3 ½ cups all-purpose flour
- 1 ¾ cups water lukewarm
- 1 tablespoon instant yeast
- 3 tablespoons sugar
- 1 teaspoon salt
For the corn dog:
- 8 hot dogs
- 2 cups panko breadcrumbs
- 8 bamboo skewers
- Oil for deep-frying
- Sugar for dusting
- Ketchup for serving
- Mustard for serving
Instructions
Make the batter:
- In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, salt, and lukewarm water. Mix well with a spoon until a smooth and slightly thick batter forms.3 ½ cups all-purpose flour, 1 ¾ cups water, 1 tablespoon instant yeast, 3 tablespoons sugar, 1 teaspoon salt
- Cover the bowl or pan with plastic wrap or a damp towel and let the batter rise in a warm place for about 1 hour, or until it doubles in volume.
Prepare the Corn Dogs:
- Insert a bamboo skewer into each half of the hot dogs, leaving about 2 inches of the skewer exposed at one end.8 hot dogs, 8 bamboo skewers
- Place the panko breadcrumbs in a shallow dish.2 cups panko breadcrumbs
- Working with one skewered hot dog at a time, dip it into the risen batter, coating it completely. Then, roll the battered hot dog in the panko breadcrumbs, using a twisting motion as you lift it out of the breadcrumbs. Use your hands to gently press the breadcrumbs onto the batter, ensuring an even coating.
- Place the skewered hot dogs in the refrigerator to keep them chilled until ready to use.
- In a deep, heavy-bottomed pan or a deep fryer, heat enough vegetable oil to reach a temperature of 350°F (180°C). Carefully add the coated corn dogs to the hot oil and fry for 3-4 minutes, rotating them occasionally with tongs, until golden brown and crispy.Oil
- Remove the fried corn dogs from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While still hot, lightly dust the corn dogs with sugar.Sugar
- Serve the hot and crispy Korean corn dogs immediately, drizzled with ketchup and mustard as desired.Ketchup, Mustard
Notes
- Skewers: You can use regular wooden skewers, bamboo skewers, or even disposable wooden chopsticks for this recipe.
- Chill: Keeping the skewered hot dogs chilled helps the batter stick better and makes frying easier.
- Maintain Oil Temperature: Make sure the oil stays at 350°F (180°C) for even frying. Too hot or too cold will mess up the texture.
- Even Coating: Press the breadcrumbs gently onto the batter to get an even coating. This will make them super crispy.
- Make Ahead: You can prepare the skewered and coated hot dogs in advance and refrigerate them until you’re ready to fry. Just place them in one layer on a parchment paper-lined baking sheet and pop them in the fridge.
- Alternative Coatings: For a fun twist, try using crushed ramen noodles or crushed hot Cheetos instead of panko bread crumbs.
- Cheesy Option: Swap out the hot dog for a mozzarella cheese stick or do half hot dog and half cheese for a gooey, melty surprise inside.
Storage and Reheating Instructions
- Refrigerate: Place leftover corn dogs in an airtight container and store them in the fridge for up to 3 days.
- Reheat: To reheat, pop them in an oven, air fryer, or toaster oven at 350°F until they’re warmed through and crispy again.
- Freeze: For longer storage, wrap each corn dog individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
- Reheat from Frozen: When you’re ready to eat, reheat the frozen corn dogs in the oven or air fryer at 350°F until crispy and heated through.
Nutrition
Calories: 194kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 356mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 2mg
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