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Korean Corn Dogs
Corn dogs covered in a french fry batter, just like the Korean street-food trend.
👥 8 Servings⏱️ Prep & Cook: 24 min⏳ Prep: 20 min🔥 Cook: 4 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Pat the hot dogs dry and put the sticks in the hot dogs.
hot dogs8(32 ounces frozen crinkle fries, cut into small pieces)1 package
2
In a bowl mix the cornmeal, flour, sugar, baking powder and salt together.
cornmeal1 cup(32 ounces frozen crinkle fries, cut into small pieces)1 packagesugar2 Tablespoonsbaking powder2 teaspoon
3
In a separate container mix the milk and vinegar together, let stand for ⏱️ 1 minute. Whisk in the egg. Add the milk mixture to the cornmeal and combine. Pour into a tall glass. Refrigerate for ⏱️ 10 minutes.
milk1 cup(32 ounces frozen crinkle fries, cut into small pieces)1 packagevinegar1 Tablespoonlarge egg1cornmeal1 cup
4
Heat 4 inches of oil in a deep pan. Oil needs to reach 350° before cooking.
Oil (for frying)(32 ounces frozen crinkle fries, cut into small pieces)1 package
5
Place the cut fries in a shallow container.
6
Begin by coating the hot dogs in flour. Shake off any excess.
hot dogs8(32 ounces frozen crinkle fries, cut into small pieces)1 package
7
Dip one hot dog all the way in the cornbread batter, making sure it is covered completely. Shake off extras.
8
Take it out and place it on the fries, quickly pressing fries on the top and sides.
9
Gently cradle the whole fry covered hot dog and place in the hot oil.
Oil (for frying)(32 ounces frozen crinkle fries, cut into small pieces)1 package
10
Cook for 3 to ⏱️ 4 minutes until the hot dog is golden and crispy.
11
Remove and repeat with remaining hot dogs.
hot dogs8(32 ounces frozen crinkle fries, cut into small pieces)1 package
12
Serve with ketchup, mustard, chips or fries. A salad is a nice side dish with this as well.
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