Mozzarella Corn Dogs – Easy Korean Street Food Recipe
These mozzarella corn dogs are the iconic Korean street food snack you can make at home. Skewered mozzarella and hot dogs get coated in a thick, crispy batter of flour, egg, and milk, rolled in panko breadcrumbs, and fried until golden and deeply crunchy. Bite in and you get that iconic, stretchy melted cheese pull. Easier to make than you think. Also try my Tuna Pies Puff Pastry, Spinach Cheese Puffs, or Traditional Chinese Snacks.
Mozzarella Cheese Corn Dog Recipe / Korean Street Food
Mozzarella and sausage corn dogs coated in a thick batter and breadcrumbs, then fried until golden. Serve with ketchup and mustard for a crisp coating and a warm, melted cheese centre.
Dietary note: Contains eggs, dairy and meat. This recipe is not vegan.
Ingredients
- 2 Slices Mozzarella Cheese (5 cm x 2 cm)
- 2 Mozzarella Strings
- 4 Chicken Wieners / Hot Dogs / Sausages
- 2 cups (250 g) All-Purpose Flour
- 3 tbsp (45 g) Sugar
- 1/4 tsp (2 g) Salt
- 1 Egg
- 1 cup (250 ml) Milk
- 1 cup (200 g) Bread Crumbs
- Cooking oil for frying
- Ketchup optional, for serving
- Mustard optional, for serving
Instructions
- Cut the mozzarella and sausages into pieces and thread sausage and cheese onto skewers.
- Combine the flour, sugar, salt, egg, and milk and mix to a thick batter. Transfer the batter to a tall glass for dipping.
- Place the breadcrumbs in a shallow dish. Dip each filled skewer into the batter, then roll it in the breadcrumbs to coat. Press gently to help the coating stick.
- Heat frying oil over medium-high heat. Fry the coated skewers for about 2–3 minutes, turning them until golden all around.
- Lift out and drain. Serve with ketchup and mustard, if desired.
Video
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