Save The first time I saw Korean corn dogs on my social media feed, I couldn't scroll past fast enough. That cheese pull looked like something out of a dream, and I found myself at the grocery store an hour later with a pack of mozzarella sticks and zero regrets. Now they're a Friday night staple in my apartment, especially when friends come over and we're all craving something ridiculous.
I made these for my little sister's birthday last year and forgot to take a single photo because we were too busy eating them straight from the paper towels. She still asks when I'm making "those cheese things" again, and honestly, so do I.
Ingredients
- 6 mozzarella cheese sticks: Halve these lengthwise so they melt faster and stay on the skewer better during frying
- 6 hot dogs: Completely optional if you want all-cheese versions, but the half-and-half combo is unbeatable
- 1 cup all-purpose flour: Forms the base of your batter and gives it structure to hold everything together
- 2 tbsp granulated sugar: Just enough to balance the salty cheese and create a golden color
- 1 tsp baking powder: Creates that slight puff in the batter so it's not dense or doughy
- 1/2 tsp salt: Essential to bring forward all the flavors and keep things from tasting flat
- 1 large egg: Binds the batter together and helps it adhere to the skewers
- 3/4 cup milk: Start with this and add more if needed to get the right consistency
- 1 1/2 cups panko breadcrumbs: These create that signature crunch that regular breadcrumbs just can't achieve
- 1/2 cup cornmeal: Optional but adds extra texture and makes the coating even more crispy
- Vegetable oil: You need about two inches depth for proper frying without overcrowding
- 1/4 cup granulated sugar: For that classic Korean corn dog finish that makes them addictive
- Ketchup and mustard: The traditional toppings but feel free to experiment with other condiments
Instructions
- Prep your skewers:
- Cut mozzarella sticks in half lengthwise and push them onto wooden skewers, leaving enough handle at the bottom. If using hot dogs, halve them and create half-cheese half-hot dog combos, then pat everything completely dry with paper towels so the batter actually sticks.
- Make the batter:
- Whisk together flour sugar baking powder and salt in a medium bowl until combined. Add egg and milk mixing until you have a thick sticky batter that clings to a spoon—add more milk a tablespoon at a time if it's too thick to coat.
- Set up your breading station:
- Mix panko breadcrumbs and cornmeal on a flat plate so you can easily roll the skewers later. Keep everything within arm's reach of your frying station.
- Heat the oil:
- Pour vegetable oil into a deep pot until it's about two inches deep and heat to 350°F. If you don't have a thermometer drop a small bit of batter in the oil—if it sizzles and rises immediately you're good to go.
- Coat the skewers:
- Dip each skewer into the batter turning to coat completely and using a spoon to help cover any bare spots. Immediately roll in the breadcrumb mixture pressing gently to make sure everything sticks.
- Fry to golden perfection:
- Cook two or three corn dogs at a time turning occasionally with tongs until deep golden brown and crispy about three to four minutes each batch. Don't overcrowd the pot or the oil temperature will drop and you'll get soggy results.
- Add the finishing touch:
- Let corn dogs drain on paper towels for just thirty seconds then immediately sprinkle with granulated sugar while still hot. The sugar needs that residual heat to stick properly and create that classic sweet-savory crust.
- Serve immediately:
- Drizzle with ketchup and mustard or your favorite condiments and eat right away for maximum crunch and that dramatic cheese pull. These really don't reheat well so plan to enjoy them fresh.
Save My roommate walked in while I was testing this recipe and literally stopped in her tracks asking what smelled like heaven. Now she demands these every time we have a movie marathon and I've learned to double the recipe because they disappear fast.
Making Them Ahead
You can prep all your skewers and keep them wrapped in the fridge up to a few hours before frying. Just don't coat them in batter until right before they hit the oil or they'll get soggy and sad.
Cheese Variations
While mozzarella creates that classic stretchy pull I've also experimented with adding a cheddar stick or some pepper jack for extra flavor. Just make sure whatever cheese you use melts well and stays on the skewer.
Dipping Sauce Ideas
Ketchup and mustard are traditional but don't be afraid to try other combinations. A spicy mayo or a honey mustard sauce works beautifully and you can even go full sweet with condensed milk if you're feeling adventurous.
- Mix gochujang with mayo for a Korean-inspired dip
- Try a drizzle of honey for a simple sweet finish
- Serve with pickled radish on the side like the street vendors do
Save Whether you're making these for a party or just treating yourself on a random Tuesday they're guaranteed to bring joy. Few things in life are as satisfying as that first bite of crispy cheesy perfection.