One of my favourite junk foods ever as a child was corn dogs. In Korea they call corn dogs simply hot dogs, don’t think I’ve seen regular hot dogs around!
Koreans love making these with just mozzarella and it’s pretty standard to dust these with some sugar. Trust me, it’s deliciously indulgent.
The recipe today doesn’t have any corn meal in it and can be made with cupboard staples!
Warning: it’s a messy recipe!
Recipe for 5 hot dogs
5 hot dogs (I used beef hot dogs)
5 wooden skewers cut to size
150g flour
2 tbs sugar
2 tsp baking powder
1/2 tsp salt
170ml milk
1 egg
Panko bread crumbs
Vegetable oil for frying.
Mix flour, sugar, baking powder and salt in a bowl, add the egg and slowly add milk as you mix. We are looking for a really thick batter as it has to stick to the hot dog.
Pour it in a tall glass, pint glass will do it. Cover and put in the fridge for at least 1 hour, the batter has to thicken so it just sticks to the skewers.
Heat the oil to around 175C, don’t let it get hotter as the panko will burn.
Dust hot dogs with flour, dip into the glass and swirl around until completely covered.
Pull up and cover carefully cover with panko crumbs. Immediately put it into the hot oil. Turn once one side is golden brown. Fry for about 5 mins. The batter will expand and it’ll look more like what you imagine.
Rest on some paper towels. Dust with granulated sugar and serve with ketchup and American mustard.
