Description
Cheese Korean Corn Dogs are a delightful snack featuring juicy hot dogs and melty cheese encased in a crunchy, golden coating. Perfect for any occasion.
Ingredients
Scale
- 1 ¾ cups Flour
- 1 cup Warm Water
- 2 teaspoons Active Dry Yeast
- 1 tablespoon White Sugar
- ½ teaspoon Kosher Salt
- ½–1 cup Panko
- 3 Hot Dogs (cut in half)
- 8 oz Block of Cheese (cut into width of hot dogs)
- ⅓ cup Nacho Cheese or Mayo (for topping)
- 1 Bag of Chips (crushed, for coating)
Instructions
- Begin by mixing warm water, sugar, and active dry yeast in a bowl. Allow the mixture to sit undisturbed for 5–10 minutes, or until it turns foamy.
- Combine the flour and kosher salt with the yeast mixture and stir to create a thick, sticky dough. Cover it with a clean cloth and let it rest for 30–40 minutes.
- Prepare the skewers by cutting the hot dogs in half and matching them with cheese sticks. Skewer both pieces together.
- Once the dough has risen, take each skewer and roll it in the dough until fully covered. Then, roll the dough-covered skewer in panko and crushed chips.
- Heat oil in a deep pan to 350°F (175°C). Carefully lower each corn dog into the hot oil and fry until golden brown and crispy, approximately 3–4 minutes. Drain well on paper towels.
Notes
Ensure your oil is at the correct temperature to avoid greasy corn dogs. If the dough is too sticky, lightly flour your hands when handling it.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Snack
Nutrition
- Calories: 320 per serving
- Sodium: 680mg per serving
- Protein: 12g per serving