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.