Food
Spicy Korean Corn Dogs
These cheesy, beefy, spicy, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella cheese are dredged in a slightly sweet batter, coated in spicy toppings, deep fried to perfection, then drizzled with Kewipe mayo.
Ingredients for 12 servings
- canola oil, for deep frying
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons Takis seasoning powder, plus more for garnish
- 1 cup whole milk, plus 3 tablespoons (as needed for batter consistency)
- 1 large egg
- 6 all-beef hot dogs, halved crosswise
- 2 (8-ounce) blocks low-moisture mozzarella cheese, cut into rectangles to match the hot dogs
- 2 cups panko bread crumbs
- 2 cups Takis, crushed
- Kewpie Mayo, for serving
- deep fry thermometer
- 12 wooden skewers
Preparation
- Fill a large stockpot with canola oil and attach a deep-fry thermometer. Heat the oil over medium-high heat until it reaches 350°F (180°C). Adjust the heat to maintain this temperature. Set a wire rack over a baking sheet nearby for draining the fried corn dogs.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and Takis seasoning powder.
- In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until a thick batter forms. If the batter is too thick to whisk, add more milk, 1 tablespoon at a time, until you reach the desired consistency. Transfer the batter to a tall, narrow container and refrigerate until ready to use.
- Thread each hot dog half onto a wooden skewer, cut-side up, pushing it down to about 2 inches below the tip.
- Thread mozzarella rectangles onto the skewers above the hot dogs, aligning them with the cut ends.
- Place crushed Takis on a small baking sheet or tray. Working one at a time, dip each skewered hot dog and cheese into the batter, coating completely. Shake off excess batter.
- Roll the battered corn dogs in the crushed Takis until well coated, using your fingers to press the crumbs on as needed.
- Carefully place 2–3 coated corn dogs into the hot oil at a time. Fry for 2–3 minutes, turning as needed, until golden brown and crispy.
- Use tongs to transfer the fried corn dogs to the prepared wire rack to drain excess oil. Repeat with remaining corn dogs.
- Drizzle with Kewpie mayonnaise and dust with Taki powder.
- Enjoy immediately!
Nutrition Info – Estimated values based on one serving size.
- Calories 570
- Fat 27g
- Carbs 46g
- Fiber 1g
- Sugar 5g
- Protein 28g