Korean Cheese Corn Dogs
Cheesy, crispy, fluffy and gooey: these Korean cheese corn dogs are golden and crunchy on the outside with a soft bready coating and a stretchy, melty cheese pull inside ♡
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If you like cheese, you’re going to absolutely love these Korean cheese corn dogs and they’re going to become your new favourite snack!
What makes them so special is the combination of textures: we start with mozzarella sticks that get coated in a sticky yeasted batter which fries up into a soft, bread like layer and crushed cornflakes which give you the most satisfying crunch that makes every bite so, so good. Crispy and crunchy golden exterior, fluffy in the middle and a molten cheese pull on the inside: these corn dogs are honestly irresistible.
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Korean Cheese Corn Dogs
servings
6 sticks
prep time
2 hrs
cook time
5 min
Ingredients
Cheese
- 200g mozzarella cheese block, cut into 6 slices
Dry Coating
- 2 tbsp all purpose flour
- 2 tbsp cornstarch
Yeasted Dough Coating
- 3/4 cup + 1 tbsp all purpose flour
- 1 tbsp sugar (or honey)
- salt to taste
- 1/2 tsp baking powder
- 1/2 tsp active dry yeast
- 1/2 cup warm water
Cornflake Coating
- 1 cup cornflakes, crushed lightly
Oil
- neutral oil, for frying
Garnish
- ketchup
- mustard
Instructions:
- Make the yeasted batter: In a wide bowl or tall jar, combine all purpose flour, sugar, salt, baking powder and active dry yeast. Pour in warm water and mix it with a chopstick until you have a wet, sticky dough. Cover with a lid and let it rest in a warm spot for 90 minutes-2 hours or till rises and looks bubbly and airy.
- Prepare the cheese sticks: Take a 200g mozzarella block and cut it into 6 equal long rectangle pieces. Pat each stick dry with a tissue to remove any excess moisture, this helps the coating stick better. Insert a skewer into each mozzarella piece.
- Coat with the dry mix: In a bowl, mix together all purpose flour and cornstarch. Roll each skewered mozzarella stick in this dry mix so it’s lightly coated.
- Dip in the yeasted batter: Once the batter has proofed, dip each cheese stick into it, making sure the mozzarella is fully coated in the sticky dough (this is what gives the corn dogs that fluffy, bread like outer layer).
- Coat with cornflakes: Lightly crush cornflakes with your hands since you want chunky bits and not a fine powder. Roll the batter coated cheese sticks in the cornflakes until fully covered.
- Freeze the corn dogs: Optional but recommended, place the coated sticks on a parchment lined tray and freeze for 15 minutes. This helps the cheese firm up so it doesn’t leak or splatter when frying.
- Fry the corn dogs: Heat oil over medium flame and deepfry the corn dogs for 3-5 minutes until golden brown and crisp.
- Serve hot: Dust lightly with powdered sugar if you like, drizzle sauces of choice, I went with ketchup and mustard and enjoy immediately for the best cheese pull!
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