Description
Korean Corn Dogs are a delicious and fun street food that combines hot dogs with a crispy batter and panko coating, perfect for a snack or party treat.
Ingredients
Scale
- 2 large hot dogs
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Ketchup and mustard for serving
Instructions
- Cut each hot dog in half and insert a wooden skewer into each piece.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, garlic powder, and onion powder.
- In a separate bowl, mix the milk and egg until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Heat vegetable oil in a deep pot or fryer to 350°F.
- Dip each hot dog into the batter, allowing excess to drip off, then roll in panko breadcrumbs to coat.
- Carefully place the coated hot dogs into the hot oil, frying in batches until golden brown, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with ketchup and mustard on the side.
Notes
- For a cheesy twist, add a piece of cheese (like mozzarella) alongside the hot dog before dipping in batter.
- For a spicy kick, sprinkle some cayenne pepper into the batter or serve with a spicy dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg