Korean Corn Dogs Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, chewy Korean-style corn dogs filled with gooey mozzarella and hot dogs, rolled in sugar and fried to golden perfection. These addictive fried snacks are popular street food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 hot dogs (cut in half so you end up with 8 small sausages)
- 8 sticks low-moisture mozzarella cheese
- 1½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp instant yeast
- ½ tsp salt
- ⅔ cup warm water (like bath water warm, around 105-115°F / 40-46°C)
- 1 large egg
- 2 cups panko breadcrumbs (these make them extra crunchy!)
- 1 cup frozen french fries, cut into small ½-inch (1.2cm) cubes (optional)
- ¼ cup all-purpose flour (optional (just to help the potatoes stick))
- 4-6 cups cooking oil ((like vegetable, canola, or peanut oil))
- granulated sugar ((for dusting – trust me on this!))
- your favourite sauces! (ketchup, mustard, or a spicy mayo!)
At a glance
PER SERVING · TIME 93M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3m
- Sodium
- 695mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 256mg
- Calcium
- 246mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 695MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.