Ingredients
1 3/4 cups (210 g) all-purpose flour
2 Tbsp. granulated sugar, plus more for sprinkling
1 (1/4-oz.) package instant yeast
1/2 tsp. kosher salt
1 cup water
Vegetable oil, for frying (3 to 4 cups)
4 beef hot dogs
4 cheese sticks (optional)
1 1/2 cups panko bread crumbs
2 cups chopped frozen fries, crumbled ramen, and/or crushed cornflakes (optional)
Ketchup and yellow mustard, for topping
Instructions
- In a large bowl, whisk together flour, granulated sugar, yeast, and salt until fully combined. Add water and stir until a sticky, stiff batter forms. Cover with plastic wrap and set in a warm place for about 1 hour to allow the batter to proof and double in size.
- Heat vegetable oil in a large Dutch oven or deep cast-iron skillet over medium-high heat. The oil should be about 2 inches deep. Use a thermometer to heat the oil to 325°F.
- Thread the hot dogs onto skewers or chopsticks. If making cheese dogs, slice the cheese sticks and hot dogs in half. Thread one piece of hot dog, followed by a piece of cheese onto each skewer.
- Pour the panko and any other desired toppings (such as crumbled fries or cornflakes) onto separate plates. Coat each hot dog with the flour batter by spinning the skewer and using wet fingers to ensure the batter fully covers the dog. Roll the coated hot dogs in the desired toppings, then in the panko, pressing lightly to adhere.
- Fry the coated hot dogs in the hot oil, turning occasionally, until the coating is deeply golden brown and crispy, about 3 to 4 minutes. Use tongs to remove the hot dogs and transfer them to a paper towel-lined plate. Repeat with the remaining hot dogs.
- Sprinkle the fried dogs with granulated sugar, then drizzle with ketchup and mustard. Serve immediately and enjoy!
Notes
- Ensure the oil is heated to 325°F for optimal frying.
- You can freeze the prepared corn dogs before frying, storing them in an airtight container or freezer bag for up to 3 months.
- For a spicy version, add chili powder or hot sauce to the batter.
- For a vegetarian version, swap out the hot dogs for vegetarian sausages.
- Reheat fried corn dogs in the oven to maintain their crispy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 Corn Dog
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
