Korean corn dogs have a thick lightly sweet batter and are often coated with panko, potato cubes and a dusting of sugar. Well-chilled skewers are easier to coat.
Ingredients
- 6 small sausages, or 3 sausages and 300 g low-moisture mozzarella
- 6 wooden skewers
- 200 g plain flour
- 1 tsp dried yeast
- 1 tbsp sugar plus more for coating
- 1/2 tsp salt
- 1 egg
- 180 ml lukewarm milk
- 120 g panko
- 1 large potato, cut into 5 mm cubes, optional
- Oil for deep frying
- Ketchup and mustard to serve
Method
- Thread sausages and mozzarella onto skewers and freeze for 20 minutes.
- Mix flour, yeast, sugar and salt. Stir in egg and milk to form a very thick sticky batter. Cover and rise for 45–60 minutes.
- Put panko and optional potato cubes on separate plates. Turn each skewer through batter until fully covered, then press into potato and panko.
- Heat oil to 170°C. Fry corn dogs one at a time for 4–5 minutes until golden, turning regularly.
- Drain on paper. Roll lightly in sugar if desired and serve with ketchup and mustard.
Tips and variations
- Use low-moisture mozzarella to reduce leaking.
- Keep batter very thick; add 1–2 tbsp flour if needed.
- Omitting potato makes the recipe considerably easier.
