Korean Corn Dogs
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 mins
-
Servings
8
-
Course
Main Course
-
Cuisine
Korean
Korean Corn Dogs
Report
Corn dogs covered in a french fry batter, just like the Korean street-food trend.
Share:
Ingredients
- neutral cooking oil for frying, generic cooking oil
- 8 hotdog
- 1 cup cornmeal
- 1 ¼ cup flour divided
- 2 Tablespoons sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 egg large
- 1 cup milk
- 1 Tablespoon vinegar
- 1 package 32 ounces frozen crinkle fries, cut into small pieces
Instructions
- Pat the hot dogs dry and put the sticks in the hot dogs.
- In a bowl mix the cornmeal, flour, sugar, baking powder and salt together.
- In a separate container mix the milk and vinegar together, let stand for 1 minute. Whisk in the egg. Add the milk mixture to the cornmeal and combine. Pour into a tall glass. Refrigerate for 10 minutes.
- Heat 4 inches of oil in a deep pan. Oil needs to reach 350° before cooking.
- Place the cut fries in a shallow container.
- Begin by coating the hot dogs in flour. Shake off any excess.
- Dip one hot dog all the way in the cornbread batter, making sure it is covered completely. Shake off extras.
- Take it out and place it on the fries, quickly pressing fries on the top and sides.
- Gently cradle the whole fry covered hot dog and place in the hot oil.
- Cook for 3 to 4 minutes until the hot dog is golden and crispy.
- Remove and repeat with remaining hot dogs.
- Serve with ketchup, mustard, chips or fries. A salad is a nice side dish with this as well.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
