Cheesy Korean Corn Dogs (Printable)

Crunchy and cheesy Korean corn dogs with a sweet-savory batter, perfect for a satisfying snack or street food delight.

# What You'll Need:

→ Main Ingredients

01 - 6 mozzarella cheese sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs (optional, for half-and-half)
03 - 12 wooden skewers

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup milk, plus extra as needed

→ Breading

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for extra crunch)

→ Frying

12 - Vegetable oil for deep frying

→ Toppings

13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste

# How-To Steps:

01 - If using hot dogs, cut each in half. Skewer mozzarella sticks and/or hot dog halves onto wooden sticks, creating all-cheese or half-cheese/half-hot dog skewers. Pat dry with paper towels to remove moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk, mixing until a thick, sticky batter forms. Add more milk if necessary so batter clings to skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing evenly.
04 - Pour vegetable oil into a deep pot to a depth of approximately 2 inches and heat to 350°F (175°C).
05 - Dip each prepared skewer into the batter, turning to coat completely. Use a spoon to assist if necessary.
06 - Roll battered skewers in breadcrumb-cornmeal mixture, pressing gently to adhere evenly.
07 - Fry 2-3 corn dogs at a time, turning occasionally, until golden brown and crisp, approximately 3–4 minutes per batch. Drain on paper towels.
08 - While still hot, lightly sprinkle each corn dog with granulated sugar. Drizzle with ketchup and mustard as desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between the crackling exterior and stretchy cheese inside feels like a small victory every single time.
  • They're ready in under 35 minutes, making them perfect for unexpected guests or satisfying sudden cravings.
  • Even a kitchen beginner can nail these on the first try with just a little attention to oil temperature.
02 -
  • Cold mozzarella is non-negotiable; if it's room temperature when you fry it, it'll leak out before the batter seals, and you'll have an oily disappointment instead of a crispy dream.
  • Don't skip patting dry with paper towels—even tiny beads of moisture will cause the batter to slip off or steam instead of fry.
  • The batter should be thick enough to cling without dripping; if it falls off before hitting the oil, add a tablespoon of flour and try again.
03 -
  • A candy or deep-fry thermometer is the single most important tool here—oil temperature makes or breaks these, so don't eyeball it.
  • If your cheese leaks out during frying, your oil probably wasn't hot enough or your mozzarella wasn't cold enough; adjust one or both next time and you'll nail it.
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