Korean French Fry Corn Dog

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!

5 from 8 votes

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Prep Time 1

Cook Time 30

Total Time 1 30

Course Main Course, Snack

Cuisine Korean

Servings pieces

Calories per serving 669 kcal

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.

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