This French Fry Corn Dog isn't your average corn dog. It's a delicious deep-fried sausage and cheese corn dog battered, wrapped in panko and french fries! A great Korean snack or light meal that is indulgent and so tasty!
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When I first came across these french fry crusted corn dogs 5 years ago, I was in pure amazement. My exact words were, "What is that???"
So I went down this rabbit hole googling every YouTube video about this Korean dish. It wasn't until I went to H-mart and had my first bite and I think I entered food heaven.
This Korean corn dog is a popular street food in South Korea and now sold in North America at select restaurants and at H-Mart (depending on your location).
There are a few variations of it but essentially, it's a hot dog with or without mozzarella cheese wrapped in a dough, covered in panko breadcrumbs and diced potatoes and deep fried.
It's served with either sugar, ketchup, mustard or mayonnaise. The dough is much chewier than the American corn dog. The casing is also incredibly crispy and delicious because of the crunchy fried potatoes!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Mozzarella Cheese Block: with an ideal moisture rate of 45% so it melts. Or substitute with a mozzarella cheddar cheese block.
- Beef Hot Dogs: or substitute with pork, chicken or turkey hot dogs. Do not substitute with sausage or bratwurst.
- Yukon Gold Potatoes: or substitute with Yellow Russet Potatoes.
- Japanese Panko Breadcrumbs: these are long and flakier breadcrumbs made of finely processed Japanese milk bread. I advise using any kind imported from Japan or Korea for best texture. Or substitute with regular breadcrumbs or milk bread pulsed in a food processor.
- All-purpose flour: this is a general use wheat flour.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Dough Batter
- Lukewarm water: to activate the yeast. Not cold or boiling hot water.
- White Granulated Sugar
- Salt
- Dry Active Yeast: ideally the instant kind for quicker results.
- All-purpose flour
Suggested Condiments
- white granulated sugar
- ketchup
- mustard
- mayonnaise
Required: 8 wooden disposable chopsticks or thick wooden skewers
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Make sure the yeast mixture becomes frothy before pouring it into the flour mixture for the dough to double in size.
- Proof the dough in a warm environment, like a kitchen sink filled with water so you can expedite the process.
- Don't over coat the corn dogs with dough. Just a thin layer will work.
- Cover any bald spots with dough and panko or the cheese will leak as you deep fry.
- Ensure the oil is hot enough before deep frying for a golden brown color.
- Sugar the corn dogs while they're hot so it can stick.
Instructions
Below are step-by-step instructions on how to make french fry corn dog:
Prepare Dough Batter
- In a large mixing bowl, sift the all-purpose flour and salt. Whisk it together until well combined.
- Then in a small bowl, mix together lukewarm water, white granulated sugar and dry yeast until the yeast has dissolved and let it sit for 5 minutes until it become frothy.
- Then pour the frothy yeast mixture into the flour mixture. Whisk together until it becomes a sticky dough.
- Cover the dough with a warm towel and let it sit for 30 minutes in a warm environment to double in size.
Prepare Potatoes, Hot Dogs & Cheese
- Meanwhile, peel and dice potatoes into 1 cm x 1 cm cubes. They need to be small or they won't stick to your dough casing.
- Flour the diced potatoes with ½ cup flour.
- Next, slice your hot dogs into 1.5 inch pieces.
- Slice the block of mozzarella into 8 long rectangular pieces that are ¾-inch thick and 4.5 inches long.
Assemble and Fry Corn Dogs
- Skewer one piece of the hotdog first onto a disposable wooden chopstick or a thick wooden skewer and shift it down to make room for the mozzarella cheese.
- Then skewer one piece of the mozzarella cheese on top of the hot dog.
- When the dough has doubled in size, completely coat the hotdog cheese skewer with a thin layer of the dough and don't over coat or it'll be too thick. Completely coat the cheese in dough or it will leak out as it fries.
- Then coat the corn dog in the floured diced potatoes.
- Completely coat the potato corn dog in panko bread crumbs, ensuring no bald spots. Repeat this process until you have 8 corn dogs.
- Heat 3 cups or 750 ml of vegetable oil in a large pan on medium heat or 350 F with a digital instant read thermometer or insert a wooden skewer into the oil and look for rapid bubbles.
- Deep fry corn dogs 2 at a time for 3-4 minutes on each side until golden brown. Between batches, skim out any browned bits or potatoes in the hot oil.
- While the corn dogs are hot, evenly sprinkle them with white granulated sugar and serve with ketchup, mustard, and/or mayonnaise.
Storage
- Leftovers will last up to 4-5 days in an airtight container stored in the fridge. To reheat: microwave each corn for 2-3 minutes or in the oven or air fryer at 350 F for 5-10 minutes until hot.
- Freezer-friendly? Korean french fry corn dogs can be frozen for up to 3 months. To reheat from frozen: thaw them overnight in the fridge and microwave for 2-3 minutes or in the oven or air fryer at 350 F for 5-10 minutes until hot.
Pairing Suggestions
These french fry corn dogs serve well with:
FAQ
Korean corn dogs can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.
I don't recommend this because the wet dough batter will slide off the corn dog into the air fryer.
Korean corn dogs are not gluten-free because the dough is made of all-purpose flour, which contains gluten.
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📖 Recipe
Korean French Fry Corn Dog
Ingredients
- 14.1 oz mozzarella cheese block with a moisture rate of 45%, or mozzarella cheddar cheese block
- 3 hot dogs
- 8 medium potatoes
- 1 cup panko breadcrumbs or regular breadcrumbs
- ½ cup all-purpose flour
- 3 cups vegetable oil or any neutral oil
- ¼ cup white granulated sugar to coat the fried corn dogs
Dough Batter
- 2 cups water lukewarm
- 4 tablespoon white granulated sugar
- 4 teaspoon dry yeast instant kind recommended
- 1 teaspoon salt
- 3 ½ cups all purpose flour
Instructions
- In a large mixing bowl, sift the all-purpose flour and salt. Whisk it together until well combined.
- Then in a small bowl, mix together lukewarm water, white granulated sugar and dry yeast until the yeast has dissolved and let it sit for 5 minutes until it become frothy.
- Then pour the frothy yeast mixture into the flour mixture. Whisk together until it becomes a sticky dough.
- Cover the dough with a warm towel and let it sit for 30 minutes in a warm environment to double in size.
- Meanwhile, peel and dice potatoes into 1 cm x 1 cm cubes. They need to be small or they won't stick to your dough casing.
- Flour the diced potatoes with ½ cup flour.
- Next, slice your hot dogs into 2 inch long pieces.
- Slice the block of mozzarella into 8 long rectangular pieces that are ¾-inch thick and 4.5 inches long.
- Skewer one piece of the hotdog first onto a disposable wooden chopstick or a thick wooden skewer and shift it down to make room for the mozzarella cheese.
- Then skewer one piece of the mozzarella cheese on top of the hot dog.
- When the dough has doubled in size, completely coat the hotdog cheese skewer with a thin layer of the dough and don't over coat or it'll be too thick. Completely coat the cheese in dough or it will leak out as it fries.
- Then coat the corn dog in the floured diced potatoes.
- Completely coat the potato corn dog in panko bread crumbs, ensuring no bald spots. Repeat this process until you have 8 corn dogs.
- Heat 3 cups or 750 ml of vegetable oil in a large pan on medium heat or 350 F with a digital instant read thermometer or insert a wooden skewer into the oil and look for rapid bubbles.
- Deep fry corn dogs 2 at a time for 3-4 minutes on each side until golden brown. Between batches, skim out any browned bits or potatoes in the hot oil.
- While the corn dogs are hot, evenly sprinkle them with white granulated sugar and serve with ketchup, mustard, and/or mayonnaise.
jazmin
AMAZING !
christieathome
Thank you so much for making them, Jazmin!!!
Kelly
May I ask is it cook and then store or batter and store in the freezer?
christieathome
Hi Kelly, yes I would advise deep frying them and then storing them in the freezer to reheat for later. You can use an air fryer or oven to reheat it.
Sanita
nice 🙂
christieathome
Thank you so much Sanita for your kind review! Have a great day!
Ta
A hit with y kids! Love your recipe as it is easy to follow!
christieathome
Thank you so much for making my recipe and I am so glad it was a hit with the kids 🙂
Irene
Wooww looks amazing!
christieathome
Thank you so much Irene!
Josiah - DIY Thrill
This French Fry Corn Dog looks crispy and delicious!
Heidi | The Frugal Girls
Your french fry breading is such a fabulous upgrade over the traditional corn dog. I think I am in love!!