Korean Cheese Corn Dogs
A thick, lightly sweet batter makes the crisp shell work. Whole mozzarella sticks stay stretchy inside while panko adds the rough crunch found at Korean street stalls. Serve them hot with ketchup and…
Ingredients
- 6 sticks low-moisture mozzarella sticks
- 1 cup all-purpose flour
- 2 tablespoon granulated sugar
- 1 1/2 teaspoon baking powder
- 1 egg large egg
- 3/4 cup whole milk
- 2 cups panko breadcrumbs
- 2 quarts neutral frying oil
- as needed to serve ketchup and yellow mustard
Instructions
- Pat the mozzarella sticks dry, skewer each one lengthwise, and freeze them for 15 minutes. The cold cheese holds its shape during frying.
- Whisk the flour, sugar, and baking powder in a tall glass or narrow bowl. Whisk in the egg and milk until a thick batter forms; it should cling to a spoon.
- Pour the panko into a shallow dish. Dip each cold cheese stick in the batter, turning to coat it completely, then roll it in panko and press gently so the crumbs stay attached.
- Heat the oil in a heavy pot to 350°F. Set a rack over a sheet pan nearby for draining, and keep the coated corn dogs chilled until the oil is ready.
- Fry two or three corn dogs at a time for 2 to 3 minutes, turning once, until the coating is deep golden and the cheese has softened. Keep the oil near 350°F between batches.
- Drain on the rack for a minute. Dust lightly with sugar if you want the classic sweet-salty street-stall finish, then zigzag with ketchup and mustard.
Watch the Korean Cheese Corn Dogs cooking video
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