Korean Corn Dog Recipe: Potatoes, Breadcrumbs, Ramen, Cornflakes

In a bowl, mix all-purpose flour, sugar, and baking powder. Then, add a beaten egg and gradually pour in milk, mixing until the batter is smooth and thick.

Cut hot dogs and mozzarella cheese into pieces and thread them onto wooden skewers.

Prepare the toppings by placing panko breadcrumbs, cubed frozen fries, crushed ramen, and cornflakes on separate plates or trays.

Heat oil in a pot to 160-170°C (320-340°F) for deep frying.

Coat the skewers in the batter, using a chopstick to help wrap the thick batter around the fillings evenly.

Roll the battered skewer in your choice of toppings, such as panko breadcrumbs, ensuring it is completely covered. Press gently to adhere.

Deep fry the corn dogs for 3-5 minutes, turning halfway through, until they are golden brown and crispy.

Remove the corn dogs from the oil, let them cool slightly, then sprinkle with sugar and drizzle with ketchup and mustard before serving.

Prepare a slightly thicker batter by mixing all-purpose flour, sugar, baking powder, a beaten egg, and milk.

Preheat your air fryer to 180°C (360°F) for at least 3 minutes.

Prepare the skewers with fillings, coat them in the thick batter, and then roll them in toppings like panko.

Place the corn dog in the preheated air fryer and cook for 5 minutes.

After 5 minutes, add some oil over the skewer and continue to air fry for another 5 minutes.

Flip the corn dog, add more oil, and air fry for a final 5 minutes, for a total cooking time of 15 minutes.

Finish by topping the air-fried corn dog with sugar, ketchup, and mustard before serving.