Crispy Korean Cheese Corndogs | Famous Korean Street Food Without Egg And Yeast | Easy Snacks Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

String cheese is often less expensive and still melts well.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour is often cheaper.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs can be more affordable and still provide crunch.

Cut mozzarella cheese into long sticks.

Skewer the cheese sticks with half-cut skewers.

Set the skewered cheese sticks aside and refrigerate while preparing the batter.

In a bowl, combine 1 cup all-purpose flour, 1 cup cornstarch, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Add 1 teaspoon eno powder to the dry ingredients and mix well.

Gradually add water to the mixture to create a thick batter, mixing until smooth and without lumps.

Crush 1 cup corn flakes into smaller pieces and set aside.

Prepare the breadcrumbs in another bowl.

Dip each skewered hot dog and cheese stick into the batter, ensuring they are fully coated.

Roll the battered sticks in crushed corn flakes until evenly coated.

Then, roll the corn dog in breadcrumbs to cover all exposed areas.

Heat oil in a deep fryer or large pot until hot.

Fry the corn dogs in batches on medium flame, turning occasionally, until they are light golden brown and crispy, about 3-4 minutes.

Remove the fried corn dogs and drain on a kitchen towel to absorb excess oil.

Serve hot with ketchup or your favorite sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens