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🇰🇷 Korean
Midnight Korean Corn Dog
🇰🇷 Korean
Sausages and mozzarella on sticks coated in a yeasted batter and panko, fried crisp and finished with sugar and sauces. Ready in about 45 minutes.
Prep 30 min Cook 15 min Serves 8 Medium Ingredients
- 🫙Vegetable Oilfor frying
- 🧀Mozzarella Cheese200 g block, in sticks
- 🥚Eggs1
- 🧀Milk3/4 cup, warm
- 🌾All-Purpose Flour1 1/2 cups
- 🫙Sugar2 tbsp
- 🍗Italian Sausage4 hot dogs or sausages, halved
- 🌾Panko Breadcrumbs2 cups
- 🍞Active Dry Yeast1 tsp
Optional extras
Instructions
- 1
Mix flour, yeast, sugar, warm milk and egg into a thick batter; let it rise 45 minutes.
- 2
Thread sausage and mozzarella pieces onto skewers.
- 3
Coat each skewer in batter, then roll in panko.
- 4
Fry at 175°C for 3–4 minutes until deep golden.
- 5
Roll in sugar and drizzle with ketchup and mustard.
Chef's tip
The batter should be very thick; twirl the skewer while coating.
Midnight Korean Corn Dog
- Time
- 45 min
- Serves
- 8
- Level
- Medium
- Prep / cook
- 30 / 15 min
Ingredients
- 🫙 Vegetable Oilfor frying
- 🧀 Mozzarella Cheese200 g block, in sticks
- 🥚 Eggs1
- 🧀 Milk3/4 cup, warm
- 🌾 All-Purpose Flour1 1/2 cups
- 🫙 Sugar2 tbsp
- 🍗 Italian Sausage4 hot dogs or sausages, halved
- 🌾 Panko Breadcrumbs2 cups
- 🍞 Active Dry Yeast1 tsp
Optional
Steps
- Mix flour, yeast, sugar, warm milk and egg into a thick batter; let it rise 45 minutes.
- Thread sausage and mozzarella pieces onto skewers.
- Coat each skewer in batter, then roll in panko.
- Fry at 175°C for 3–4 minutes until deep golden.
- Roll in sugar and drizzle with ketchup and mustard.
