Korean Street Cheese Corn Dogs Recipe!!

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Whisk flour, baking powder, salt and sugar in a bowl. Make a well in the middle, add the egg and milk, and mix until smooth. Pour the batter into a tall glass and refrigerate until needed.
2. Skewer the cheese sticks on bamboo or wooden skewers. Dust them with flour and freeze for at least 5 to 10 minutes.
3. Keep everything cold, otherwise the cheese will leak into the oil.
4. Heat oil to 350°F. Dip the chilled skewered cheese in the cold batter, coating all sides. Lightly and quickly coat with panko, then carefully lower into the oil.
5. Fry for 5 minutes, or until golden brown on the outside. Remove and drain on a cooling rack or a paper towel-lined baking sheet.
6. Spread sugar on a small baking sheet or large plate. While the corn dogs are still hot, roll them in the sugar to coat evenly.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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