Description
Crispy Korean corn dogs with gooey melted mozzarella inside, coated in potato starch for that perfect crunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup potato starch
- 1/2 cup corn starch
- 2 eggs, beaten
- 1 cup milk
- 1/2 teaspoon baking powder
- A pinch of salt
- 4 hot dogs
- 8 cubes mozzarella cheese (about 1-inch each)
- Frozen fries (for coating)
- Oil for frying
- Ketchup and mustard for serving
Instructions
- Prepare the mozzarella: Cut hot dogs in half, insert a cube of mozzarella into each hot dog and reassemble by pressing them together. Freeze them for about 30 minutes.
- Make the batter: In a bowl, mix flour, potato starch, corn starch, baking powder, and salt. Add milk and eggs, whisk until smooth like pancake batter.
- Coat the hot dogs: Dip the frozen hot dogs in the batter, then roll them in a plate of frozen fries to coat evenly.
- Fry: Heat oil in a deep fryer or pot to 350°F. Fry the coated hot dogs until golden and crispy, about 3-5 minutes per batch.
- Serve: Drain on paper towels and serve immediately with ketchup and mustard.
Notes
Use potato starch for the ultimate crunch. Freeze the mozzarella inside to prevent melting during frying. Adjust sugar if needed for sweetness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Snack
- Cuisine: Korean
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 50g
- Protein: 15g