Korean Mozzarella Corn Dog
A delicious street food Korean Mozzarella Corn Dog that is coated in batter & breadcrumb, and then deep fried in oil.
Ingredients
- 3 Jumbo Beef Hotdog
- 6 wooden chopstick
- 1 ½ cup of panko breadcrumb
- Vegetable Oil for Frying
- Ketchup and Mayonnaise
- Mozzarella Cheese Cut in 3 inches long and must be same width as hotdog
For Batter
- 1 ½ cup of all purpose flour
- 2 tablespoon of brown sugar
- 1 teaspoon of yeast
- ½ teaspoon of salt
- 1 egg
- ¾ cup of low fat milk
Instructions
- Making the Batter
- In a plate bowl A, add yeast, brown sugar, and milk. Mix to combine
- In plate bowl B, add flour, egg and salt.
- Transfer the milk-yeast mixture (Plate bowl A) and pour into the plate bowl B.
- Stir gently using the spoon until the flour is fully dissolved.
- Coating the Corn Dog
- Cut the Mozzarella cheese into 3 inches long with the same width as the hotdog. Divide the jumbo hotdog into 2 pieces.
- Assemble the hotdog and cheese into the wooden chopstick. The cheese should be placed above the hotdog
- Transfer the Batter into a tall glass or shallow pan (whichever you prefer). Dip the hotdog cheese in a wooden chopstick into the batter, Roll in one direction until it is fully coated.
- Transfer into the breadcrumb, and turn until it is fully covered,
- Frying
- Pour vegetable oil in a pan or cooking pot on low heat.
- Once the oil is hot, add the corn dog.
- Let it cook on each side till turns a golden brown. Flip it and repeat the process
- Remove the corn dog from the pan, and dry it with paper towel.
- Drizzle with mayo ketchup sauce
Nutrition
Serving: 1gCalories: 385kcalCarbohydrates: 54gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 51mgSodium: 710mgFiber: 2gSugar: 8g
Tried this recipe?Let us know how it was!