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+ servings
french fry corn dog

French Fry Corn Dog

christieathome
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!
5 from 7 votes
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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course dinner, lunch, Snack
Cuisine korean
Servings 8 corn dogs
Calories 1360 kcal

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
  • ½ cup flour
  • 3 cups vegetable oil for frying

Korean corn dog batter:

  • 2 cups water lukewarm
  • 4 tablespoons sugar
  • 4 tsp dry yeast
  • 1 teaspoon salt
  • 3 ½ cups all purpose flour
  • Suggested condiments: sugar ketchup, mustard, or mayonnaise

Instructions
 

  • In a large mixing bowl, sift your flour and salt. Whisk it together until well combined.
    dry ingredients for french fry corn dog
  • Then in a small bowl, mix together lukewarm water, sugar and dry yeast until yeast has melted.
    yeast water
  • 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.
    mix yeast water with dry ingredients
  • 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.
    flour coated potatoes
  • Next, slice your hot dogs into 2 inch pieces.
    hot dogs
  • Slice your mozzarella into 8 long rectangular pieces that are 4-5 inches long.
    mozzarella cheese
  • Skewer the hotdog first followed by the mozzarella cheese.
    skewer
  • When your dough has doubled in size
    dough
  • 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.
    coat in dough
  • Then cover the dough covered skewer in the floured diced potatoes.
    coat in 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.
    coat in bread crumbs
  • 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.
    french fry corn dog deep frying
  • Deep fry corn dogs 2 at a time for 3-4 minutes on each side until golden brown.
    french fry corn dog deep frying
  • While hot, coat the hot dogs in sugar (optional step). Enjoy with your favourite condiments!
    french fry corn dog

Suggest Equipment & Products

wooden skewers
Wok
Mixing bowl
Whisk
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Notes

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.
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Nutrition
Calories: 1360kcal | Carbohydrates: 103g | Protein: 27g | Fat: 97g | Saturated Fat: 74g | Cholesterol: 47mg | Sodium: 795mg | Potassium: 1098mg | Fiber: 8g | Sugar: 9g | Vitamin A: 342IU | Vitamin C: 42mg | Calcium: 309mg | Iron: 6mg