Korean Cheese Corn Dog
This Korean corn dog recipe is a copycat of Korean corn dog and Korean mozzarella dogs from Korean street food. The corn dogs are coated in a yeast batter with panko and fried till golden brown. Paired with cheesy, stretchy mozzarella, Korean corn dog is like the perfect mesh between a corn dog and mozzarella stick!
Place bread flour, 35g sugar, salt into Thermomix Mixing Bowl mix 10 sec | Speed 4.
Add milk, egg and yeast mix 2 min | Speed 4. Transfer to a bowl, cover with cling film and leave to rest in a warm place for 30 minutes. Meanwhile, use a wooden sticks skew the cheese sticks. Set aside.
Prepare a large pan, add the panko breadcrumbs and set aside.
Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 180°C.
Coat the cheese stick with the batter and then roll it in the panko. Add the sticks into the hot oil. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.
Drizzle with sugar and condiments of your choice. Serve hot!
Ingredients
Directions
Place bread flour, 35g sugar, salt into Thermomix Mixing Bowl mix 10 sec | Speed 4.
Add milk, egg and yeast mix 2 min | Speed 4. Transfer to a bowl, cover with cling film and leave to rest in a warm place for 30 minutes. Meanwhile, use a wooden sticks skew the cheese sticks. Set aside.
Prepare a large pan, add the panko breadcrumbs and set aside.
Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 180°C.
Coat the cheese stick with the batter and then roll it in the panko. Add the sticks into the hot oil. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.
Drizzle with sugar and condiments of your choice. Serve hot!
