French Fry Corn Dog

French Fry Corn Dog. A popular street food in Korea where the corn dog is wrapped with diced potato french fries. Totally indulgent and so delicious!

When I first came across these french fry crusted corn dogs, I was in pure amazement. My exact words were, "What is that???" So of course I went down this deep rabbit hole googling every single YouTube video about this dish.

So what is a Korean french fry corn dog? Well there are a few variations of it. But essentially it's a hot dog wrapped in a yeast based dough covered in floured diced potatoes. It is then deep fried and served with sugar, ketchup, mustard, and/or a sweet brown sauce.

The different types of korean corn dogs include:

So what is a Korean french fry corn dog? Well there are a few variations of it. But essentially it's a hot dog wrapped in a yeast based dough covered in floured diced potatoes. It is then deep fried and served with sugar, ketchup, mustard, and/or a sweet brown sauce.

• hot dog with mozzarella cheese (that's the one we're making today)
• mozzarella with cheddar
• only mozzarella
• mozzarella with fish hot dog

What does a Korean potato corn dog taste like?

Picture your classic corn dog but inside you have a hot dog and melted mozzarella cheese. The dough is much chewier than the classic one. Accompanied with that chewy casing is the crunchy fried potatoes coated in sugar.

My french fry corn dog recipe does take some time to make but once you make it you can freeze the leftovers and have them anytime if you re-heat them in the microwave, air fryer or oven.

I really hope you give this recipe a try! It's absolutely scrumptious and my favourite part is actually the cheesy goodness! I don't usually eat dairy but for this recipe I will! If you're vegan, you can remove the hot dog and substitute with a vegan cheese that melts.

Other recipes you may like!

SESAME NORI FRIES
VEGAN KIMCHI FRIES
CURRY KETCHUP WITH FRIES
CURRY LIME FRIES WITH CURRY SRIRACHA MAYO
KIMCHI SWEET POTATO FRIES RECIPE (VEGAN)
VEGAN FRIES SUPREME
GARLIC ROASTED FRIES WITH SRIRACHA VEGAN MAYO
BAKED SWEET POTATO FRIES

For this recipe

You will need the following Korean corn dog ingredients:

400 grams mozzarella cheese, cut into 8 long rectangular pieces each at 4-5 inches long
3 hot dogs, cut into 2 inches pieces
8 medium potatoes, peeled and small diced
1 cup panko breadcrumbs
½ cup flour
3 cups vegetable oil for frying

Korean corn dog batter:

• 2 cups lukewarm water
• 4 tablespoons white or brown sugar
• 1 teaspoon salt
• 4 tsp dry yeast
• 3 ½ cups all purpose flour

Required: 8 wooden chopsticks

Suggested condiments: sugar, ketchup, mustard, or mayonnaise

How to make french fry corn dogs

In a large mixing bowl, sift your flour and salt. Whisk it together until well combined.

Then in a small bowl, mix together lukewarm water, sugar and dry yeast until yeast has melted.

Then pour it into the flour mixture. Whisk your ingredients together until it becomes a sticky dough. Cover your dough with a warm towel and let it sit for 30 minutes to let it rise.

Meanwhile, peel and dice your potatoes into 1 cm x 1 cm pieces. They need to be small or they won't stick to your dough casing. Flour the potatoes with ½ cup flour.

Next, slice your hot dogs into 2 inch pieces.

Slice your mozzarella into 8 long rectangular pieces that are 4-5 inches long.

Skewer the hotdog first followed by the mozzarella cheese.

When your dough has doubled in size

Cover your hotdog cheese skewer in the dough with a thin layer (if it is too thick, your corn dog will be very large as the dough will expand in heat). Important: Make sure to cover the cheese completely in dough or it will leak out as it fries.

Then cover the dough covered skewer in the floured diced potatoes.

Cover the potato corn dog in panko bread crumbs especially where there is exposed dough.

Repeat this process until you have made 8 corn dogs.

Then in a large wide pot filled with 3 cups of cooking oil, bring it to medium heat. Place a wooden chopstick in the oil and check for bubbles at the end of the chopstick. If there are bubbles, your oil is ready for deep frying.

Deep fry corn dogs 2 at a time for 3-4 minutes on each side until golden brown.

While hot, coat the hot dogs in sugar (optional step).

Enjoy with your favourite condiments!

These Korean corn dog with potatoes can last 4-5 days in a resealable container or bag in the fridge. You can also freeze them and reheat them in a microwave (2-3 minutes) or oven (15-20 minutes at 350 degrees) for later.

Tips

• Allow the dough to rise and give it a full 30 minutes to do so. If you don't wait long enough, you won't have enough dough to work with and it won't give you a fluffy chewy corn dog
• Use deep baking pans to hold your panko breadcrumbs, diced potatoes and corn dogs. They will come in very handy versus using plates where the ingredients will spill out.
• Dice the potatoes into 1 cm x 1 cm pieces. The smaller they are the better as it allows for them to stick to the dough and not fall off
• Cook your corn dogs in medium heat and no higher.
• Don't forget to skim out any potatoes or breadcrumbs left in the oil as you cook your corn dogs. The remnants will change the taste of your oil as time passes.
• After the corn dog is cooked and still hot, coat it in sugar so it sticks better
• Take your time and have fun making these!

Give it a try!

Well I hope you give my French Fry Corn Dog recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed these french fry corn dogs, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my Korean corn dog recipe, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Disclaimer: This has been sponsored by EarthFresh Potatoes. Thank you EarthFresh!

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