Korean Cheesy Corndogs

Serves

6

Total Time

30 min

Difficulty

Hard

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Korean cheesy corndogs with mustard and ketchup.

Recipe-

Summary

this recipe first appeared in one of my main channel videos last fall and i have tweaked it to perfection since then! i’ve found that adding more cornmeal really enhances the crunch, and finishing off by rolling the corndogs in sugar is ESSENTIAL.

Ingredients

  • 6 sticks mozzarella cheese
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • ½ cup + 3 tbsp. sugar
  • ½ cup milk
  • 1 ¼ cup panko breadcrumbs
  • 2 quarts vegetable oil (for frying)
  • ketchup and mustard to taste

Instructions

  1. skewer cheese sticks with chopsticks and set aside.
  2. in a large bowl, mix together flour, cornmeal, baking powder, baking soda, salt and 3 tbsp. sugar.
  3. add milk to the dry ingredients in small increments, whisking until batter becomes smooth. (add a splash of milk to thin batter if needed, add flour to thicken)
  4. pour batter mixture into a tall cup, dip cheese skewers until fully coated in batter, then roll skewer in panko breadcrumbs.
  5. in a large pot, heat oil to 350°F and gently drop in cheese skewers. fry for 5 minutes until golden brown.
  6. while cheese is frying, add ½ cup sugar to a shallow dish. remove cheese from oil and set on a paper towel to drain excess oil. while hot, roll skewer in sugar.
  7. drizzle with ketchup and mustard and enjoy!