Korean Corndog (Mozzarella Corn Dog)
Korean Corndog (Mozzarella Corn Dog)
Ingredients
For the Dough
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, large
- 3/4 cup milk, warm
- 1 teaspoon active dry yeast
For the Filling and Coating
- 16 ounces mozzarella cheese, block, cut into 1-inch thick sticks
- 8 wooden skewers
- 2 cups panko breadcrumbs
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup granulated sugar, for dusting
- 4 cups vegetable oil, for deep frying
For Serving
- 1/4 cup ketchup, as needed
- 1/4 cup yellow mustard, as needed
Instructions
- 1
In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the all-purpose flour, granulated sugar, baking powder, salt, and egg to the yeast mixture. Mix until a shaggy dough forms.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the mozzarella cheese. Cut the block of mozzarella into 1-inch thick sticks. You should get about 8 sticks.
⏱️ 5 min
- 5
Insert a wooden skewer into each mozzarella stick, pushing it about three-quarters of the way through.
⏱️ 5 min
- 6
Once the dough has risen, punch it down gently. Transfer the dough to a tall glass or a deep bowl for easier dipping.
⏱️ 2 min
- 7
Set up a dredging station: one plate with 1/2 cup all-purpose flour and another plate with panko breadcrumbs.
⏱️ 2 min
- 8
Dip each skewered mozzarella stick into the flour, shaking off any excess. Then, dip it into the risen dough, ensuring it's completely coated. Finally, roll it generously in the panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min
- 9
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350
- 10
Carefully place 2-3 corndogs into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
⏱️ 15 min•🌡️ 350
- 11
Remove the corndogs from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 12
While still warm, sprinkle the corndogs with granulated sugar, if desired.
⏱️ 1 min
- 13
Serve immediately with ketchup and yellow mustard for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Corndog (Mozzarella Corn Dog)
Ingredients
For the Dough
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, large
- 3/4 cup milk, warm
- 1 teaspoon active dry yeast
For the Filling and Coating
- 16 ounces mozzarella cheese, block, cut into 1-inch thick sticks
- 8 wooden skewers
- 2 cups panko breadcrumbs
- 1/2 cup all-purpose flour, for dredging
- 1/4 cup granulated sugar, for dusting
- 4 cups vegetable oil, for deep frying
For Serving
- 1/4 cup ketchup, as needed
- 1/4 cup yellow mustard, as needed
Instructions
- 1
In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the all-purpose flour, granulated sugar, baking powder, salt, and egg to the yeast mixture. Mix until a shaggy dough forms.
⏱️ 5 min - 3
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the mozzarella cheese. Cut the block of mozzarella into 1-inch thick sticks. You should get about 8 sticks.
⏱️ 5 min - 5
Insert a wooden skewer into each mozzarella stick, pushing it about three-quarters of the way through.
⏱️ 5 min - 6
Once the dough has risen, punch it down gently. Transfer the dough to a tall glass or a deep bowl for easier dipping.
⏱️ 2 min - 7
Set up a dredging station: one plate with 1/2 cup all-purpose flour and another plate with panko breadcrumbs.
⏱️ 2 min - 8
Dip each skewered mozzarella stick into the flour, shaking off any excess. Then, dip it into the risen dough, ensuring it's completely coated. Finally, roll it generously in the panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min - 9
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F.
⏱️ 5 min•🌡️ 350 - 10
Carefully place 2-3 corndogs into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
⏱️ 15 min•🌡️ 350 - 11
Remove the corndogs from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 12
While still warm, sprinkle the corndogs with granulated sugar, if desired.
⏱️ 1 min - 13
Serve immediately with ketchup and yellow mustard for dipping.
⏱️ 1 min