Crispy Korean Corn Dogs with Mozzarella Pull and Sugar Crust Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. Cut the hot dogs in half and cut the mozzarella into thick blocks. Soak the wooden skewers in water for at least 30 minutes to keep them from burning.

Prepare the batter by mixing the flour, sugar, and yeast, then whisking in the warm water until smooth. Let the batter rest while you heat the oil. Set up a wire rack for draining the fried corn dogs and a plate of sugar for the final coating.

Instructions

Preparation and Coating

1. 1Prepare the Skewers and Batter
   Cut the hot dogs in half crosswise. Cut the mozzarella into thick blocks, about the same length as the hot dog halves. Thread one piece of hot dog and one block of mozzarella onto each wooden skewer, pushing them together. In a mixing bowl, combine the flour, sugar, and yeast. Gradually whisk in the warm water until a thick, smooth batter forms. Let the batter rest for 5 minutes.
   Look for The batter should be thick enough to coat the skewers completely without running off.
   Tip Soak wooden skewers in water for 30 minutes before threading to prevent burning during frying.
2. 2Coat with Batter and Panko
   Dip each skewer into the batter, turning to coat all sides evenly. Let any excess batter drip off. Roll the battered skewers in the panko breadcrumbs, pressing gently so the crumbs adhere all over. Place the coated skewers on a plate while coating the rest.
   Look for The panko should cover the batter completely, creating a rough, craggy surface.
   Tip Press the panko on firmly with your hands to ensure a thick, crunchy crust.

At the end of this phase, you should have skewers with alternating hot dog and mozzarella, a smooth, thick batter, and panko-coated skewers ready for frying.

The batter should be free of lumps and the panko should adhere firmly to the batter. The coated skewers should look dry and crumbly on the outside.

Frying to Golden Perfection

3. 3Heat the Oil
   Pour enough oil into a large pot or deep fryer to reach a depth of about 2 inches. Heat the oil to 350°F (175°C) over medium-high heat. Use a deep-fry thermometer to monitor the temperature.
   Look for The oil should shimmer and a small piece of bread should sizzle immediately when dropped in.
   Tip Maintain the oil temperature between 350°F and 360°F for even cooking.
4. 4Fry the Corn Dogs
   Carefully lower each coated skewer into the hot oil. Fry for about 4 minutes, turning occasionally, until deeply golden brown and crispy all over. Drain on a wire rack. The hot dog and mozzarella should be cooked through. Let it rest for 3 minutes before slicing.
   Look for The crust should be deep amber and very crunchy, with the cheese beginning to melt inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Fry in batches to avoid overcrowding, which lowers the oil temperature and makes the corn dogs greasy.

After frying, the corn dogs should be a deep golden brown with a crisp, crackling crust. The oil should be sizzling and the kitchen filled with a toasty aroma. The corn dogs should feel firm to the touch and the cheese should be visibly melting at the ends.

Sugar Coating and Serving

5. 5Roll in Sugar
   While the corn dogs are still hot, roll each one in a plate of granulated sugar, turning to coat the entire surface. The sugar will stick to the hot, crispy crust.
   Look for The sugar should form a thin, crystalline layer over the crust.
   Tip Roll the corn dogs immediately after frying while they are still hot so the sugar adheres well.
6. 6Drizzle with Sauces
   Drizzle the sugar-coated corn dogs with yellow mustard and ketchup in a zigzag pattern. Serve hot, while the cheese is still melty and the crust is crisp.
   Look for The sauces should create a colorful contrast against the sugary crust.
   Tip Serve immediately for the best cheese pull and crunch.

The final corn dogs should be coated in a sparkling layer of sugar, with mustard and ketchup drizzled in zigzag lines. When you take a bite, the crust should shatter, the cheese should pull into a long ribbon, and the sweet-savory balance should be perfect.

Common mistakes

One common mistake is overcrowding the pot, which lowers the oil temperature and results in greasy, soggy corn dogs. Fry in batches and allow the oil to return to 350°F (175°C) between batches.

Another mistake is using fresh mozzarella, which releases too much water and can make the batter fall off. Stick to low-moisture mozzarella. Also, don't skip the sugar coating while the corn dogs are hot, or the sugar won't stick properly.

How to tell it’s done

The corn dogs are done when they are deeply golden brown and crispy all over, after about 4 minutes of frying. The internal temperature of the hot dog should reach at least 145°F (63°C) to ensure it is fully cooked.

The cheese inside should be completely melted and gooey. To check, you can cut one open after frying; the cheese should be molten and stretchy. The crust should be crunchy and not greasy.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest