French Fry Corn Dog. This isn't your average corn dog! It's a delicious deep-fried sausage and cheese corn dog battered and wrapped in panko and french fries! Totally indulgent and so delicious!
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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 of course I went down this deep rabbit hole googling every single YouTube video about this dish. It wasn't until I went to H-mart and had my first bite and I think I entered food heaven.
What is a Korean French Fry Corn Dog?
A Korean French Fry 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 this delicious food creation but essentially it's a hot dog with or without mozzarella cheese wrapped in a yeast based dough covered in panko breadcrumbs and diced potatoes. It is then deep fried and served with sugar, ketchup, mustard, and/or a sweet brown sauce. 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
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Mozzarella cheese block
- Beef hot dogs or any hot dogs of your choice
- Yukon Gold or Russet Potatoes
- Panko Breadcrumbs
- All purpose flour
- Neutral oil
Korean corn dog batter:
- Lukewarm water to activate the yeast
- White sugar
- Salt
- Dry Active Yeast (I recommend the Instant Kind)
- All purpose flour
Required: 8 wooden chopsticks
Suggested condiments
- sugar, ketchup, mustard, or mayonnaise
How to make French Fry Corn Dog
Whisk Dry Ingredients
In a large mixing bowl, sift your flour and salt. Whisk it together until well combined.
Make Yeast Mixture
Then in a small bowl, mix together lukewarm water, sugar and dry yeast until yeast has melted.
Add Yeast Mixture to Dry Ingredients
Then pour it into the flour mixture. Whisk your ingredients together until it becomes a sticky dough.
Cover Dough to Proof
Cover your dough with a warm towel and let it sit for 30 minutes to let it rise.
Prepare Potatoes
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 Β½ cup flour.
Prepare Hot Dogs & Cheese
Next, slice your hot dogs into 2 inch pieces.
Slice your mozzarella into 8 long rectangular pieces that are 4-5 inches long.
Skewer & Batter
Skewer the hotdog first followed by the mozzarella cheese.
When your dough has doubled in size like the below, 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.
Cover in Potatoes
Then cover the dough covered skewer in the floured diced potatoes.
Cover in Panko
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.
Deep Fry 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. Between batches, skim out any browned bits or potatoes in the hot oil.
While hot, coat the hot dogs in sugar (optional step). Enjoy with your favourite condiments!
Storage & Reheating
These Korean corn dog with potatoes can last 4-5 days in an airtight container stored 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.
Other Potato recipes you may like!
π Recipe
Korean French Fry 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
- Β½ cup all-purpose flour
- 3 cups vegetable oil for frying
Korean corn dog batter:
- 2 cups water lukewarm
- 4 tablespoon white granulated sugar
- 4 teaspoon dry yeast
- 1 teaspoon salt
- 3 Β½ cups all purpose flour
Suggested condiments:
Instructions
- 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.
- 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 Β½ cup flour.
- Slice your hot dogs into 2 inch long 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, batter the 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.
- Cover the dough covered skewer in the floured diced potatoes.
- Generously cover the potato corn dog in panko bread crumbs ensuring no bald spots.
- In a large pan or dutch oven, 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. Between batches, skim out any browned bits or potatoes in the hot oil.
- While hot, coat the hot dogs in sugar (optional step). Enjoy with your favourite condiments!
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 π
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 π
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!!