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–+ servings

Korean Corn Dogs

Crispy and delicious Korean corn dogs, coated in a sweet batter and often topped with potato chunks, served with a variety of sauces.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Korean
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Corn Dogs
  • 4 hot dogs beef or pork
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 medium potatoes peeled and cut into small cubes
  • oil for frying enough to fill the fryer
For Serving
  • 1 tbsp ketchup
  • 1 tbsp mustard
  • 1 tbsp sweet chili sauce

Method
 

Prepare the Potatoes
  1. Boil the potato cubes in salted water until tender, about 10 minutes. Drain and set aside.
Make the Batter
  1. In a mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  2. In another bowl, mix milk and egg. Combine the wet and dry ingredients until just mixed.
Assemble the Corn Dogs
  1. Insert skewers into the hot dogs and dip them into the batter, ensuring they are fully coated.
  2. If desired, roll the battered hot dogs in the boiled potato cubes for extra texture.
Fry the Corn Dogs
  1. Heat oil in a deep fryer to 350°F (175°C). Fry the corn dogs in batches until golden brown, about 3-5 minutes.
  2. Remove and drain on paper towels.
Serve
  1. Serve hot with ketchup, mustard, and sweet chili sauce.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For a twist, try adding cheese to the hot dogs before dipping them in the batter.

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