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Crushed Cornflake Korean Corn Dogs

Recipe

Make the ultimate street food with this easy recipe.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 10 minutes

Korean   |   Snack

Ingredients

  • 4 Hot Dogs
  • 2 Mozzarella Balls or 150g Mild Cheddar
  • 120g Flour
  • 1 tsp Baking Powder
  • 1 Egg
  • 70ml Milk
  • 1 tbsp Caster Sugar
  • 70g Cornflakes, crushed

For the Sauce:

  • 2 tbsp Sriracha
  • 1 tsp Mayonnaise
  • 1 tsp Sweet Chilli Sauce

To serve:

  • 25g Japanese Mayonnaise

You will need 4 skewers and a deep fat fryer.

  

Method

  1. Heat the deep fat fryer to 170°C.
  2. Combine all the sauce ingredients in a small dish and set aside.
  3. Take a medium-sized dish and whisk together the flour, sugar, baking powder, milk and egg.
  4. Chop the ends off the hot dogs and cut the cheese into 4 rectangular pieces, just a little shorter than the hot dogs. Place the cheese in the freezer for 15 minutes to firm up.
  5. Skewer the hot dogs and add the cheese to the end of each hot dog to create one long dog.
  6. Place the cornflakes on a plate.
  7. Dip each skewer in the batter, roll in the cornflakes and fry for 3-5 minutes until golden brown.
  8. Allow the hot dogs to sit on some kitchen roll to absorb any excess oil.
  9. Serve on a plate with the mayonnaise and drizzle the dogs with the spicy dip, then sprinkle with chilli.