How to Make Korean Corn Dog with potato in Easy Way.
Korean potato corn dogs are a delightful twist on the traditional corn dog, incorporating creamy mozzarella and crunchy potato cubes for a unique texture and taste. Here’s a simple guide to making these delicious snacks at home.
Table of Contents
Ingredients:
All Purpose flour
Sugar
Salt
Baking powder
1 egg
Milk
Hot dogs
Mozzarella cheese
Boiled potatoes, cubed
Cornstarch
Panko breadcrumbs
Oil for frying
Sugar, ketchup, and mustard for serving
Instructions:
1. Prepare the Batter:
In a large mixing bowl, combine the allpurpose flour, sugar, salt, and baking powder.Crack an egg into the bowl, add some milk, and mix everything well until the batter is smooth and well combined.
Cover the dough with a warm towel and let it rise for 30 minutes.
2. Skewer the Hot Dogs:
Take a skewer and insert a cooked hot dog alternating with pieces of mozzarella cheese along its length.
3. Coat with Batter:
Dip the skewered hot dogs and cheese in the prepared batter, ensuring they are well coated.
4. Prepare the Potatoes:
In a separate bowl, toss the boiled potato cubes with cornstarch. This will help the potatoes stick to the batter coated skewers.
Press the cornstarch coated potato cubes onto the battery covered skewers.
5. Bread the Skewers:
Skewer the hot dog and mozzarella cheese, then cover them with the risen dough in a thin layer. Roll the skewers in floured diced potatoes and coat them with panko breadcrumbs.
6. Fry the Corn Dogs:
Deep fry the corn dogs in a large pot of oil heated to medium. Fry two at a time until they are golden brown. Once fried, you can coat them in sugar and enjoy them with your favorite condiments. These Korean corn dogs can be stored in the fridge for 45 days or frozen for later use. Reheat them in a microwave or oven to enjoy again.
7. Serve:
Let the corn dogs cool slightly, then dust them with sugar, and serve with ketchup and mustard.
Enjoy your homemade Korean potato corn dogs as a fun snack or a unique party treat!
