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Recipe Detail Page
Korean-Style Corn Dogs with Spicy Ketchup
Summer 2022
When it comes to corn dogs, Korean cooks have some signature moves. First off, the batter is corn-free, and once the dog is dunked, it’s rolled in panko for an extra-crispy crust. They also like to swap in cheese for frankfurters creating next-level mozzarella sticks. You’ll find that recipe on the next page.
Makes 8
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1 large egg
3/4 cup (175 mL) whole milk
8 5-inch (12-cm) hot dogs
8 6-inch (15-cm) bamboo skewers
8 cups (2 L) canola or sunflower oil for frying
1 cup (250 mL) panko
1/2 cup (125 mL) ketchup
4 tsp (20 mL) sriracha sauce
1. Whisk flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk egg and milk. Lightly whisk wet into dry until smooth. Pour batter into a tall glass. Cover and refrigerate 30 minutes.
2. Pat hot dogs dry with paper towel and insert skewers, leaving about 2 inches (5 cm) of stick exposed at one end. Refrigerate until ready to use.
3. In a large, heavy-bottom pot with a candy thermometer attached, heat oil to 375°F (191°C). Place panko in a shallow baking dish. Set a cooling rack over a baking sheet.
4. Dip hot dog into batter. Shake to allow excess batter to drip off. Working quickly, roll in panko then slip into hot oil. Fry in batches of 3 to 4, turning and submerging with tongs, until evenly browned, 3 to 4 minutes. (Adjust heat to maintain oil at around 375°F/191°C. For last hot dogs, tilt glass to help evenly batter dogs.) Drain on rack. Corn dogs can be made 1 hour ahead of time, kept at room temperature and reheated in a 300°F (149°C) oven until hot, about 10 minutes.
5. Whisk together ketchup and sriracha in a small bowl and serve with corn dogs.
Makes 8
KOREAN-STYLE MOZZARELLA STICKS WITH HOT HONEY & SESAME
Make Korean-style Corn Dogs but substitute 8 store-bought mozzarella cheese strings for the hot dogs. Slowly and carefully skewer cheese then dredge in flour, shaking off excess. Freeze 15 minutes, then dip, coat and fry. Instead of Spicy Ketchup, serve drizzled with hot or regular honey and toasted sesame seeds.
Makes 8
