Corn dogs are loved by so many in Korea because they are easy to eat and carry as you walk around the busy streets of Myeong-dong, Gangnam or Dongdaemun in Seoul. They hold a great place in my heart because they remind me of times with my mom. Exhausted from hours of shopping, we would drop by a small blue pick-up truck that sold a variety of corn dogs and fried them on the spot. This recipe is close to what I eat in Korea, with a soft bread-like coating encasing the hot dog, and delicious crunchy bits of French fries on the exterior.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 6 corn dogs |
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 6 corn dogs |
Ingredients
- Deselect All
- 6 hot dogs
- One 32-ounce bag frozen crinkle-cut French fries, thawed and cut into 1/2-inch pieces
- Canola oil, for frying
- 3 1/4 cups bread flour, plus more for dredging (see Cook’s Note)
- 1/2 cup sugar
- 1/4 cup cornmeal
- 1 tablespoon baking powder
- Kosher salt
- 1 1/2 cups whole milk, plus more if needed for thinning
- 2 large eggs
- Ketchup and mustard, for serving
Instructions
- Pat dry the hot dogs and thread each three-quarters of the way onto an 8-inch wooden skewer. Set aside.
- Spread the fries in a large shallow dish or baking sheet.
- Heat 3 to 4 inches of oil in a large heavy-bottomed saucepot over medium heat until a deep-frying thermometer registers 350 degrees F.
- Meanwhile, whisk the flour, sugar, cornmeal, baking powder and 1 tablespoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the liquid to the flour mixture and whisk until combined. Add a tablespoon of milk if needed to loosen the batter. Pour the batter into a tall drinking glass, reserving any extra batter. Put some flour on a plate for dredging the hot dogs.
- Dredge a hot dog first in the flour, then dip into the glass of batter and swirl and twist up slowly to pull out; let the excess drip back into the glass. (Be careful when lifting back up, as the batter is very sticky.) Once the hot dog is completely covered with batter, lay it on the bed of fries and sprinkle some fries on top until mostly covered. Roll the hot dog and then secure the fries in place by patting and packing them in gently. Repeat with a second hot dog.
- Lower both hot dogs into the hot oil one at a time and fry, turning, until golden, 3 to 4 minutes per batch. Remove the hot dogs with tongs and drain on a cooling rack or paper towel-lined plate; season with salt. Continue to coat and fry the hot dogs in batches of 2, refilling the glass with batter as needed. Serve with ketchup and mustard for dipping.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 351 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 25 mg |
| Sodium | 325 mg |
| Serving Size | 1 of 22 servings |
| Calories | 351 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 25 mg |
| Sodium | 325 mg |
Reviews
This recipe looked really tasty. I reviewed the instructions and noted discrepancies in the ingredient v. the directions. The french fries did not adhere to the coated hot dogs, most fell off the dog before I could even get it in the fryer. I will make these again but will make several changes that include freezing the potato coated hotdog before frying- should hold together much better.