Korean Cheese Corn Dog Batter Recipe

To make this the hot dog and mozzarella cheese are placed in a skewer. Using a silicone spatula mix until a sticky dough is formed.


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Instructions Pat the hot dogs dry and put the sticks in the hot dogs.

Korean cheese corn dog batter recipe. Instead of regular milk you can use oat milk. Dip the hotdogs into the batter and twist. In a mixing bowl add the almond flour protein powder erythritol coconut flour and baking powder.

And lastly we drizzle it either with mayonnaise ketchup mustard or 3 of them together. Place the diced potato on your cutting board next to your bread crumbs and your batter all in a row. So as you can see there are a lot of varieties you can try in a Korean corn dog.

Heat the oil to 375ºF. Put the batter in a cup and refrigerate it for 20 minutes. In one bowl combine the flour cornmeal baking powder and sugar.

Place into the fridge to stay cool. Do the same with the cheese sticks. Place one half of each hot dog and one piece of mozzarella on a wooden skewer leave about an inch at the base uncovered.

In another bowl combine the milk and the eggs. Then roll it in the potato bits and pack them into the batter a bit with your hands until they stick. Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds.

Carefully drop into the oil stick and all and use tongs or a spoon to make sure it doesnt hit the bottom of the pan and stick. For the Batter 2 and 12 cups all-purpose flour 3 tbsp sugar 12 tsp salt 2 and 12 tsp baking powder 1 cup cold milk 2 eggs cold. Pour the panko bread crumbs onto a large plate.

Subscribe my channel check the Bell button right next. Make a well and add water. Roll your skewers with the cheese and hot dogs in flour.

It is coated in seasoned flour egg mixture and bread crumb which is deep-fried in oil. Itll be a bit difficult to get the batter entirely around the hotdog so use your hands or a utensil to move the batter around while twisting. Then add the milk in and stir until evenly combined.

Mix using the spatula for at least 3 minutes up to 5 minutes until you can stretch the dough about 6 inches before snapping. In a large bowl combine flour sugar instant dry yeast and salt. Coat a hot dog skewer with the batter turning the skewer around so its fully covered.

Make the dough. The mixing bowl should be big enough to coat the corn dogs in it. Slowly add the wet bowl to the dry bowl to create the cornmeal batter.

To a medium-sized wide shallow mixing bowl stir together the flour cornmeal baking powder salt and sugar. For the Cheese Corn Dogs 7 to 8 cheese sticks 1 cup panko bread crumbs frying oil 13 cup sugar Spicy ketchup half ketchup half sriracha honey mustard. In a separate container mix the milk and vinegar together let stand for 1 minute.

And for the filling you can try out the vegan sausage and vegan cheese. 2 Korean Style Corn Dog. In another bowl put 8g of yeast 300 ml of warm water and mix it.

Bread flour sugar salt dried instant yeast warm water stick sausage string cheese oil ketchup honey mustard bread crumbs parsley flakesoptional Put 400g of bread flour 60g of sugar 10g of salt in a bowl and mix it well. In a bowl mix the cornmeal flour sugar baking powder and salt together. Then dip the mini corn dog into the panko breadcrumbs and slightly press to ensure the coating adheres.

Chop your hot dogs and cheese sticks into thirds. Insert sticks into hot dogs so that theyre 23 of the way through. Carefully cut your bamboo skewers in half and stack one cheese slice and one hot dog slice on each skewer.

You can use your hands to shape it a bit if you need to. Just use 1 tbsp flaxseeds with 3 tbsp water and let it sit for fifteen minutes. Dip in the batter and twirl it until the batter fully.


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