These korean cheese corn dogs are so fun to eat and to make. Plus, of course, they are absolutely delicious! They are so crunchy on the outside and the cheese is still soft when you bite into them. That combintation of textures in the mouth is really good!

Corn dogs are really well known in Mexico, they are actually called banderillas, they are like a super fun snack or treat for all family, plus they are delicious and easy to make. These are the korean type corn dogs, filled with mozzarella cheese. You will for sure like them as much as we do.

At the end you have the option to sprinkle son white sugar on top on them, which gives them another layer of interesting flavor that a lot of us enjoy!

The ideal thing is to eat these straight away or the same day at least, since the next day the texture changes and it is not the same. This happens with everything fried.

They are usually eaten with some mustard, mayonnaise and / or ketchup, but they are also really good just on their own or maybe with some melted cheddar cheese on top. My favorite way to eat them is simply with just some mayonnaise, nothing more, as I think they go great with it and a truly like mayonnaise very much.

The batter with which these corn dogs are covered is really easy to make and with really basic ingredients. The key here is to use a good quality cheese that melts well.

I love corn dogs ever since I was a child. I used to eat them in school parties since they were a different kind of snack that I couldn’t get everywhere, plus I felt very curious by the fact that they were eaten off of a wooden stick.

If you like this recipe, then you should go see our classic french fries, you will for sure love them!

Korean cheese corn dogs

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Side Dish, Snack

Cuisine: Korean

Ingredients Method

Ingredients

  

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For the dough;

• 1 1/4 C (162 gr) all purpouse flour
• 2 tbsp (30 gr) granulated white sugar
• 1/2 tsp (2.5 gr) salt
• 1 1/2 tsp (7.5 gr) baking powder
• 1 egg, big and cold
• 1/2 C (120 ml) whole milk, cold

For the rest of ingredients:

• 6 mozzarella sticks (cut into 4.70 -12 cm- pieces long and 1 inch -2.5 cm- thick)
• 6 wooden sticks
• 1 C panko bread crumbs
• Vegetable oil for frying (sunflower or canola)
• Granulated white sugar
• Mustard, mayonnaise and ketchup, for garnish

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Method

 

1. Stick the wooden sticks into the mozzarella pieces to make the corn dogs and refrigerate while you make the rest of the recipe.
2. In a big bowl put the flour, sugar, salt, and baking powder and mix using a hand whisk.
3. Add in the egg with the milk and beat for 1 minute until all the ingredients integrate and you get a soft dough that is a bit thick and sticky.
4. Pour this dough in a big glass, this is to later cover the corn dogs. Plus, put the panko on a plate.
5. Put a medium size pot on the stove over medium heat with frying oil. Meanwhile, put some kitchen paper towels on a plate, to put the corn dogs after frying.
6. Take the corn dogs out of the fridge and put them, one by one, in the glass with the dough to make sure they are well coated and then roll each one in the panko. Keep on doing this until they are all covered.
7. Once the oil is hot, fry the corn dogs twice at a time for 3 minutes until they turn golden brown. Take them out of the heat, put them on a plate with kitchen paper and sprinkle some sugar straight away.
8. Eat the corn dogs with some mustard, mayonnaise and or ketchup.

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