You've gotta try these crunchy, cheesy, dangerously good Korean corn dogs. This recipe makes about 6 corn dogs.
Ingredients:
3 hot dogs, cut in half (for 6 corn dogs)
6 oz mozzarella cheese, cut into chunks
1 large russet potato, peeled and diced into small cubes
1 cup all-purpose flour (for coating potatoes)
1 cup panko breadcrumbs
Oil, for frying
Sugar, for dusting
Kewpie mayo, ketchup, and mustard (for topping)
For the Dough (Optional, Skip If Using Store-Bought Crescent Dough):
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon instant yeast
3/4 cup warm water
Instructions:
Prep the Ingredients:
Cut the hot dogs in half and cube the mozzarella.
Blanch the peeled potato cubes in boiling water for 3-4 minutes, then drain and pat dry.
Coat the potatoes in a light dusting of flour for extra crispiness.
Make the Dough (Skip if Using Store-Bought Dough):
In a bowl, mix flour, salt, and yeast. Slowly add warm water and knead until a sticky dough forms (think crescent dough texture). No need to let it rise—it's ready to use immediately!
Assemble the Corn Dogs:
Thread a piece of hot dog and mozzarella cheese onto skewers.
If using homemade dough: Lightly stretch the sticky dough and wrap it around each skewer, sealing the ends.
If using store-bought dough: Wrap a piece of crescent roll dough around each skewer, pinching to seal.
Press the floured potato chunks onto the dough, then coat each skewer with panko breadcrumbs.
Fry:
Heat oil in a deep pan to 350°F (175°C).
Carefully drop in the corn dogs, flipping periodically, until golden brown and crispy (about 4-5 minutes).
Transfer to a wire rack and let them rest for a minute.
