by Austin Carter
New Recipe
PREP TIME - 20 minutes COOK TIME - 5 minutes TOTAL TIME - 25 minutes COURSE - Appetizer CUISINE - Korean, Frying, Sausages SERVINGS - 1 CALORIES - 300 kcal
- 1 Mixing Bowls - 1 Whisk - 1 Skewers or Sticks - 1 Deep Fryer - 1 Tong - 1 Slotted Spoon
- 5 Hot dogs or sausages - 1 Cup All-purpose flour - 1/2 Cup Granulated sugar - 1 tsp Salt - 1 tsp Baking powder - 2 Eggs - 1/2 Cup Milk - 1 Can Oil
– In a mixing bowl, combine all-purpose flour, granulated sugar, salt, and baking powder. If desired, you can also add cornmeal or rice flour for added texture. – In a separate bowl, whisk together eggs and milk until well combined.
– Gradually pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth batter. The batter should be thick enough to coat the hot dogs or sausages. – If using cheese, cut it into strips that can fit into the hot dogs or sausages.
– If using hot dogs or sausages, skewer them with sticks for easy handling. – Roll the hot dogs or sausages in flour to ensure the batter adheres properly. – Then, dip them into the prepared batter, ensuring they're evenly coated.
– If desired, roll the batter-coated hot dogs or sausages in breadcrumbs, potato flakes, or panko crumbs for an extra crunchy coating. – Heat oil in a deep fryer or large pot to 350-375°F (175-190°C).
– Carefully lower the coated hot dogs or sausages into the hot oil and fry until golden brown and crispy, typically for about 3-5 minutes. Fry in batches to avoid overcrowding the fryer. – Once cooked, remove the Korean corn dogs from the oil using tongs or a slotted spoon.
– Place them on a paper towel-lined plate to drain excess oil. – Serve hot with optional dipping sauces such as ketchup, mustard, or spicy mayo. – Serve your homemade Korean corn dogs immediately while they're still hot and crispy.