Korean Corn Dogs
Hotdog
Prep: 20 min | Cook: 15 min | Total: 35 min | Serves: 4
Ingredients
- 4 Hot dogs
- 1 cup All-purpose flour
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 1 Egg
- ½ cup Milk
- 1 cup Panko breadcrumbs
- 3 cups Vegetable oil (for frying)
- 4 Wooden skewers
- 2 tablespoons Ketchup (for serving) (optional)
- 2 tablespoons Mustard (for serving) (optional)
Instructions
- Pat the hot dogs dry with paper towels. Insert wooden skewers into each hot dog, leaving a handle. Dust lightly with flour — this helps the batter stick.
- Make the batter: whisk flour, sugar, baking powder, egg, and milk until smooth. The batter should be thick enough to coat the hot dog without sliding off.
- Dip each hot dog into the batter, rotating to coat evenly. Then roll in panko breadcrumbs, pressing gently to adhere.
- Heat oil to 350F in a deep pot. Fry the corn dogs 2 at a time for 3-4 minutes, rotating occasionally, until deep golden brown all over. Drain on a wire rack.
- Sprinkle with a light dusting of sugar while still hot. Drizzle with ketchup and mustard in a zigzag pattern. Serve immediately.
From K-Kitchen — koreanhomecook.com