A delightful fusion of Korean street food and Indian flavors, this Korean Corn Dog recipe uses mozzarella cheese, boiled potatoes, and a crispy breadcrumb coating for a tasty treat. Perfect for a quick snack or a unique appetizer.
Corn Dog
Ingredients
For the batter:
For the filling:
For coating:
Other:
Instructions
Prepare the Batter:
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In a bowl, mix together the all-purpose flour, cornmeal (or semolina), baking powder, salt, and sugar.
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Add the milk, water, and melted butter. Mix until smooth and thick enough to coat the back of a spoon. Adjust the consistency with more water or flour if necessary.
Prepare the Filling:
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Thread a piece of mozzarella cheese and a piece of boiled potato onto each skewer or stick, alternating between them.
Prepare the Coating:
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In a separate bowl, combine the breadcrumbs, crushed cornflakes, and panko crumbs.
Coat the Corn Dogs:
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Dip the skewered cheese and potato into the batter, making sure they are fully coated.
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Roll the coated skewer in the breadcrumb mixture, pressing lightly to ensure the crumbs stick well.
Fry the Corn Dogs:
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Heat oil in a deep pan over medium heat.
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Once the oil is hot, carefully place the coated corn dogs into the oil.
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Fry until golden brown and crispy, about 3-4 minutes.
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Remove and drain on paper towels.
Serve:
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Serve hot with your favorite sauces like ketchup, mayonnaise, or mustard.
Note
- Ensure the batter consistency is thick enough to coat the filling.
- For extra flavor, you can add some Indian spices like chaat masala or black pepper to the batter.
Serve immediately for the best taste and texture.