Korean Corn Dogs
Recreate the nostalgic experience of corn dogs with a delicious Korean twist featuring panko breadcrumbs and chewy rice flour batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 4 hot dogs
- 1 cup Korean rice flour
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup water
- 1 cup panko breadcrumbs
- Oil for frying
Instructions
- Mix the Korean rice flour, all-purpose flour, cornstarch, sugar, salt, and baking powder together in a bowl.
- Gradually add water until a thick batter forms.
- Skewer the hot dogs securely on wooden sticks.
- Coat the skewered hot dogs in the thick batter until fully covered.
- Roll the battered hot dogs in panko breadcrumbs.
- Heat oil in a pan or fryer to about 350°F.
- Fry the corn dogs until golden brown and crispy, turning occasionally.
- Drain excess oil on paper towels and serve with condiments.
Notes
Ensure oil is hot enough before frying to avoid sogginess. Feel free to experiment with different sausages or add cheese for extra flavor.
Nutrition
- Serving Size: 1 corn dog
- Calories: 340
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://delishrecipezbylucy.com/korean-corn-dogs/