Description
Crispy, cheesy, and fun, these homemade Korean corn dogs feature halal hot dogs and mozzarella sticks dipped in a sweet-savory batter and deep-fried until golden. A delightful twist on a classic snack, perfect for family fun or casual meals.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 4 halal hot dogs
- 4 mozzarella cheese sticks
- Neutral oil for deep frying
Instructions
- In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk together milk and egg. Add to dry ingredients and stir until a thick batter forms.
- Heat oil in a deep saucepan to 350°F (175°C).
- Insert wooden skewers into hot dogs and cheese sticks. Pat them dry.
- Dip each skewer into the batter, rotating to coat fully.
- Fry in batches for 4–5 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels. Serve hot.
Notes
- Dry hot dogs and cheese well before battering for best results.
- Roll in breadcrumbs after battering for extra crunch.
- Use only cheese for a vegetarian version.
- Increase sugar for a sweeter batter.
- Reheat in oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack, Street Food
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 410
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg
