Corn Dog

Corn Dog pinit

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

Corn Dog Pin Recipe
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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Servings: 1 Calories: 300-350 calories per serving Best Season: Suitable throughout the year

Ingredients

For the batter:

For the filling:

For coating:

Other:

Instructions

Prepare the Batter:

  1. In a bowl, mix together the all-purpose flour, cornmeal (or semolina), baking powder, salt, and sugar.
  2. 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:

  1. Thread a piece of mozzarella cheese and a piece of boiled potato onto each skewer or stick, alternating between them.

Prepare the Coating:

  1. In a separate bowl, combine the breadcrumbs, crushed cornflakes, and panko crumbs.

Coat the Corn Dogs:

  1. Dip the skewered cheese and potato into the batter, making sure they are fully coated.
  2. Roll the coated skewer in the breadcrumb mixture, pressing lightly to ensure the crumbs stick well.

Fry the Corn Dogs:

  1. Heat oil in a deep pan over medium heat.
  2. Once the oil is hot, carefully place the coated corn dogs into the oil.
  3. Fry until golden brown and crispy, about 3-4 minutes.
  4. Remove and drain on paper towels.

Serve:

  1. 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.

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