Cheese Corn Dogs

 

Cheese Corn Dogs

Cheese Corn Dogs Recipe: The Crispy, Cheesy Korean Street Food Favorite

What Are Cheese Corn Dogs?

Cheese corn dogs are a delicious twist on the traditional American corn dog, taking inspiration from Korean street food culture. These corn dogs are made by coating mozzarella cheese, hot dogs, or both in a thick batter, rolling them in breadcrumbs or sugar, and deep-frying until golden brown. The result is a crispy, cheesy, stretchy treat that’s both crunchy on the outside and gooey on the inside—a perfect snack or indulgent meal.

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Ingredients for Korean Cheese Corn Dogs

Main Components:

4 mozzarella cheese sticks (or cut a block of mozzarella into 4"x 1" sticks)

4 hot dogs, cut in half (optional)

8 wooden skewers or chopsticks

Oil for deep frying (vegetable or canola)

For the Batter:

1 1/4 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

2 teaspoons baking powder

1 egg

3/4 cup whole milk

For the Coating:

1 cup panko breadcrumbs (for crispy exterior)

1/2 cup sugar (optional, for sweet coating)

Ketchup and mustard, for serving

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How to Make Cheese Corn Dogs: Step-by-Step Instructions

1. Prepare the Cheese and Hot Dogs

Cut mozzarella cheese into sticks about the same length as the hot dogs.

Skewer each hot dog, cheese stick, or a combination of both (hot dog on the bottom, cheese on top).

Place skewered items in the freezer for 10–15 minutes—this helps the batter stick better and prevents cheese from leaking when frying.

2. Make the Batter

In a mixing bowl, combine flour, sugar, salt, and baking powder.

Add the egg and milk, then whisk until a thick, smooth batter forms.

Pour the batter into a tall glass for easier coating.

3. Prepare the Breading Station

Place panko breadcrumbs in a shallow dish.

Optional: Place sugar in another shallow bowl for rolling after frying.

4. Heat the Oil

Heat oil in a deep pot or fryer to 350°F (175°C).

Make sure there's enough oil to fully submerge the corn dogs.

5. Coat and Bread the Corn Dogs

Remove skewers from the freezer.

Dip each skewer into the batter, coating it completely.

Roll immediately in panko breadcrumbs, pressing gently to ensure a secure attachment.

6. Deep Fry Until Golden

Carefully place the corn dogs in the hot oil and fry for 3–4 minutes, or until they are deep golden brown.

Do not overcrowd the pot. Fry in batches if needed.

Remove with a slotted spoon and drain on a wire rack or paper towels.

7. Add Final Touches

While still hot, roll the corn dogs in granulated sugar for a Korean-style touch (optional).

Drizzle with ketchup, mustard, or even sweet chili sauce for added flavor.

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Tips for Perfect Cheese Corn Dogs

Freeze the skewers: This prevents the cheese from melting too quickly and oozing out.

Thick batter is essential: A runny batter will drip off, leaving bare patches.

Use panko: Japanese panko breadcrumbs create the crispiest crust.

Test the oil temperature: Use a thermometer or drop a bit of batter to check if it sizzles properly.

Customize fillings: Mix and match hot dogs, mozzarella, cheddar, or even rice cakes.

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Crispy, Cheesy, and Irresistible

Cheese corn dogs bring the bold, crunchy excitement of Korean street food straight to your kitchen. Whether you go classic or experiment with creative fillings, this recipe offers a crowd-pleasing treat that’s fun to make and even more fun to eat. With stretchy cheese pulls, a golden crust, and a blast of flavor, these homemade delights will quickly become a family favorite.