Description
This recipe for The Best Korean Corn Dogs features a crispy batter filled with hot dogs and cheese, topped with nacho cheese or mayo, and finished with a crunchy coating of crushed chips. It’s a delicious and indulgent twist on a classic corn dog.
Ingredients
Scale
The Batter
- 1 ¾ cups Flour
- 1 cup Warm Water
- 2 teaspoon Active Dry Yeast
- 1 tablespoon White Sugar
- ½ teaspoon Kosher Salt
- ½–1 cup Panko
The Fillings
- 3 Hot Dogs (Cut in half)
- 8 oz Block of cheese (cut into width of hot dogs)
The Toppings
- ⅓ cup Nacho Cheese or Mayo
- 1 bag 1 Bag of chips
Condiments
- Ketchup
- Mustard
- Sugar
Instructions
- Prepare the batter: Combine flour, warm water, yeast, sugar, and salt. Let it rise, then mix in panko.
- Assemble the corn dogs: Skewer hot dog halves and cheese, dip in batter, then coat with crushed chips.
- Fry the corn dogs: Deep fry until golden brown and crispy.
- Serve: Top with nacho cheese or mayo, and serve with ketchup, mustard, and sugar.
Notes
- You can customize the fillings with different types of cheese or add additional toppings like bacon bits.
- For a healthier alternative, consider baking the corn dogs instead of frying them.
Nutrition
- Serving Size: 1 corn dog
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Korean corn dog, hot dog recipe, cheesy corn dog