Ingredients

For the Batter:

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 large egg
  • 3/4 cup milk (or water for a lighter batter)
  • 1 tablespoon melted butter (optional, for richer flavor)

For the Filling:

  • 4 hot dogs (or sausages, cut in half to make 8 pieces)
  • 8 sticks of mozzarella cheese (cut into 3-inch long, 1/2-inch thick pieces)
  • 8 wooden skewers or chopsticks

For Coating:

  • 1 cup panko breadcrumbs
  • 1/2 cup frozen or fresh French fries, finely chopped (optional, for extra crunch)
  • Vegetable oil (for deep frying)

Optional Toppings:

  • Ketchup
  • Mustard
  • Spicy mayo
  • Granulated sugar (for a sweet-savory finish, Korean-style)
  • Chopped parsley (for garnish)

Equipment:

  • Deep fryer or large, deep pot
  • Thermometer (to monitor oil temperature)
  • Tongs or slotted spoon
  • Paper towels (for draining)

Instructions

  1. Prepare the Skewers:
    • Pat the hot dogs dry with paper towels to help the batter stick.
    • Cut hot dogs in half if using full-size ones.
    • Skewer one piece of hot dog and one piece of mozzarella cheese onto each wooden skewer, alternating so the hot dog is at the bottom and cheese is on top. Ensure the skewer goes through the center securely. Set aside.
  2. Make the Batter:
    • In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.
    • In a separate bowl, whisk the egg, milk, and melted butter (if using).
    • Pour the wet ingredients into the dry ingredients and mix until smooth. The batter should be thick but pourable, similar to pancake batter. If too thick, add a tablespoon of milk or water at a time to adjust.
  3. Set Up the Coating Station:
    • Place panko breadcrumbs in a shallow dish. If using chopped French fries, mix them with the panko for extra texture.
    • Pour the batter into a tall, narrow glass or container (this makes dipping easier).
  4. Coat the Skewers:
    • Dip each skewer into the batter, ensuring the hot dog and cheese are fully coated. Rotate or spoon batter over any uncovered areas for an even layer.
    • Roll the batter-coated skewer in the panko (or panko-fry mixture), pressing gently to adhere. For extra crunch, you can double-dip by returning to the batter and panko again.
  5. Heat the Oil:
    • In a deep fryer or large pot, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
    • Test the oil by dropping a small bit of batter in; it should sizzle and float immediately.
  6. Fry the Corn Dogs:
    • Carefully lower 2-3 skewers into the hot oil, ensuring not to overcrowd the pot.
    • Fry for 3-5 minutes, turning occasionally with tongs, until golden brown and crispy.
    • Remove and drain on paper towels. Repeat with remaining skewers.
  7. Serve:
    • Drizzle with ketchup, mustard, or spicy mayo as desired.
    • Optionally, sprinkle a pinch of granulated sugar over the corn dogs for a traditional Korean sweet-savory balance.
    • Garnish with chopped parsley for a pop of color.
    • Serve immediately while hot and the cheese is melty.

Tips:

  • Cheese Pull: For that viral TikTok cheese pull, ensure the mozzarella is fresh and at room temperature before skewering.
  • Batter Consistency: If the batter slides off the hot dog or cheese, it’s too thin—add a bit more flour.
  • Storage: Best eaten fresh, but you can reheat leftovers in an oven at 350°F (175°C) for 5-7 minutes to restore crispiness.
  • Variations: Try adding diced potatoes or sweet potatoes to the coating for a gamja-hotdog twist, or use only cheese for a mozzarella-only version.

Nutritional Information (per corn dog, approximate):

  • Calories: 350-400 kcal
  • Fat: 20g
  • Carbohydrates: 30g
  • Protein: 15g

Enjoy your crispy, cheesy Korean corn dogs, perfect for a TikTok-worthy snack!