Crispy Korean Corn Dogs with Gooey Mozzarella Cheese
These crispy Korean corn dogs are the ultimate street food snack — crunchy on the outside, stretchy and cheesy on the inside. Made with mozzarella cheese, coated in a light batter, and fried until golden brown, they’re finished with classic drizzles of ketchup and mustard for that authentic Korean street food vibe. Perfect for snacks, parties, or when you’re craving something indulgent and fun.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
Difficulty
Easy
Ingredients
- •4 mozzarella cheese sticks (or mozzarella blocks cut into sticks)
- •4 wooden skewers
- •1 cup all-purpose flour
- •2 tbsp sugar
- •1 tsp baking powder
- •½ tsp salt
- •¾ cup milk
- •1 egg
- •1 cup breadcrumbs or panko crumbs
- •Vegetable oil (for deep frying)
- •Ketchup
- •Mustard
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Instructions
- 1Prepare the cheese Insert a wooden skewer into each mozzarella stick. Freeze for at least 30 minutes to prevent melting while frying.
- 2Make the batter In a bowl, mix flour, sugar, baking powder, and salt. Add the egg and milk, then whisk until smooth and thick.
- 3Coat the corn dogs Dip each frozen cheese stick into the batter, ensuring it’s fully coated. Roll immediately in breadcrumbs for extra crunch.
- 4Heat the oil Heat vegetable oil in a deep pot to 170–180°C (340–355°F).
- 5Fry until golden Carefully fry the corn dogs for 3–4 minutes, turning occasionally, until golden brown and crispy.
- 6Drain and decorate Remove from oil and drain on paper towels. Drizzle generously with ketchup and mustard.
- 7Serve hot Serve immediately for the ultimate cheese pull experience.
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