Crispy Korean Potato Corn Dogs with Mozzarella Pull Step-by-step instructions

Before you start

Before you start, cut the mozzarella into four thick sticks, each about 4 inches long and 1 inch thick. Cut the hot dogs in half crosswise, so you have four pieces. Insert a wooden skewer into each mozzarella stick and each hot dog piece, leaving about 3 inches of the skewer exposed for handling.

Dice the potatoes into small, even cubes and pat them dry with paper towels to remove excess moisture. Measure out the flour, sugar, and warm water, and set up a deep-frying station with a heavy pot, a thermometer, and a wire rack or paper towels for draining.

Instructions

Prep and Coat

1. 1Make the Batter and Prep the Skewers
   In a medium bowl, whisk together the flour, sugar, and warm water until smooth. The batter should be thick enough to coat a skewer. Set aside. Insert a wooden skewer into each mozzarella stick, leaving about 3 inches of the skewer exposed. Do the same for the halved hot dogs, pushing the skewer through the length of the hot dog.
   Look for The batter is thick and smooth, with no lumps. The skewers are firmly in the cheese and hot dogs.
   Tip Use a skewer that is longer than the cheese stick so you have a handle for dipping and frying.
2. 2Coat the Skewers
   Dip each skewered mozzarella or hot dog into the batter, turning to coat completely. Let any excess drip off for a few seconds. Then roll the battered skewer in the diced potatoes, pressing gently so the potatoes stick all over. Set the coated skewers on a plate while you coat the remaining ones.
   Look for Each skewer is evenly coated with batter and a single layer of potato cubes.
   Tip Press the potatoes on with your hands to help them adhere; the batter acts as glue.

At the end of this phase, the batter is smooth and thick, and each skewer is evenly coated with a layer of batter and a generous covering of diced potatoes. The potatoes should stick well, and the skewers should look like they are ready for the fryer. The mozzarella and hot dog pieces are firmly skewered, and there are no bare spots on the coating.

Fry to Golden

3. 3Heat the Oil
   Pour the vegetable oil into a large, heavy-bottomed pot and heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C). Adjust the heat to maintain the temperature.
   Look for The oil shimmers, and a small piece of batter sizzles immediately when dropped in.
   Tip Use a thermometer for accuracy; oil that is too hot will burn the coating before the cheese melts.
4. 4Fry the Corn Dogs
   Carefully lower one or two coated skewers into the hot oil. Fry for about 5 minutes, turning occasionally, until the potato cubes are golden brown and the coating is deep golden and crunchy. Use tongs to transfer the corn dogs to a paper-towel-lined plate. Repeat with the remaining corn dogs.
   Look for The corn dogs are a deep golden brown all over, and the potatoes look crispy and puffed.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcrowd the pot; fry in batches to keep the oil temperature steady.

The oil is hot and steady at 350°F (175°C). The corn dogs are frying gently, turning golden brown over about 5 minutes. They should be evenly colored, with the potato cubes looking crispy and slightly caramelized at the edges. The kitchen smells of warm oil and toasting batter. Remove them from the oil when they are deep golden, and let them drain briefly.

Sugar and Serve

5. 5Sugar and Sauces
   While the corn dogs are still warm, roll each one in granulated sugar, coating the entire surface. Then drizzle or zigzag with ketchup and honey mustard. Serve immediately while the cheese is molten and the coating is crispy.
   Look for The sugar glistens on the golden crust, and the sauces create a classic sweet-savory finish.
   Tip Roll in sugar while warm so it sticks; let the corn dogs cool for a minute if the oil is too hot.

The corn dogs are still warm, coated in a sparkling layer of granulated sugar that glistens in the light. The ketchup and honey mustard are drizzled in a zigzag pattern, creating a colorful contrast against the golden crust.

When you bite into one, the coating shatters with a crunch, the cheese pulls into a long, stretchy ribbon, and the flavors of sweet, tangy, and savory meld together.

Common mistakes

One common mistake is using a batter that is too thin, which will slide off the skewer during frying. The batter should be thick enough to coat the back of a spoon. Another mistake is overcrowding the pot, which drops the oil temperature and results in greasy, soggy corn dogs. Fry only one or two at a time.

Also, avoid cutting the potatoes too large, as they may not cook through in the 5-minute frying time. Finally, do not skip the sugar coating — it is essential for the authentic sweet-savory balance. If the sugar is added too early, it can burn; wait until the corn dogs are just out of the oil and slightly cooled.

How to tell it’s done

The corn dogs are done when the coating is deep golden brown and the potato cubes are visibly crispy and slightly puffed. The oil should be at a steady 350°F (175°C) throughout frying, and the corn dogs should cook for about 5 minutes total.

To check that the hot dogs are fully heated through, insert an instant-read thermometer into the center of a hot dog; it should read at least 160°F (71°C). The mozzarella should be melted and gooey but not bursting out of the coating. Let the corn dogs rest for a minute before rolling in sugar, so the coating stays crisp.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest