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Crispy Viral Korean Corn Dog Recipe with Mozzarella Pull and Potato Coating Made Easy

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This recipe delivers a crispy potato-coated Korean corn dog with a gooey mozzarella center and juicy hot dog, perfect for a fun and addictive snack or party treat.

Ingredients

Scale
  • Hot Dogs (regular or jumbo size, or Korean-style fish sausages)
  • Fresh Mozzarella sticks, cut about 3 inches long
  • 1 cup all-purpose flour (120g)
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ¾ cup milk (180ml), room temperature (can substitute with oat or almond milk)
  • 1 large egg, room temperature
  • 2 medium potatoes, peeled and diced into small cubes (about ¼ inch)
  • Vegetable oil for frying (sunflower or canola oil recommended)
  • Wooden skewers, soaked in water for 30 minutes
  • Optional toppings: ketchup, mustard, mayo, sugar, chili powder

Instructions

  1. Cut fresh mozzarella into sticks around 3 inches long. Cut hot dogs into halves or thirds to match mozzarella size. Insert wooden skewers through mozzarella sticks and slide on hot dog pieces snugly. Set aside.
  2. Peel and dice 2 medium potatoes into small, even cubes about ¼ inch. Rinse and pat dry thoroughly to remove excess starch.
  3. In a mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 tablespoon sugar, and ½ teaspoon salt. Add 1 large egg and ¾ cup milk gradually, whisking until smooth and thick like pancake batter. Add more milk if too thick.
  4. Fill a deep fryer or large heavy-bottomed pot with at least 3 inches of vegetable oil. Heat oil to 350°F (175°C) using a thermometer.
  5. Roll each mozzarella-hot dog skewer in the batter, coating fully. Then roll the battered stick in the diced potatoes, pressing gently so the potato cubes stick well.
  6. Carefully lower 2-3 corn dogs at a time into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
  7. Remove corn dogs with a slotted spoon and drain on paper towels or a cooling rack. Serve warm with your favorite sauces and optional toppings.

Notes

Maintain oil temperature at 350°F (175°C) for best results. Soak wooden skewers to prevent burning. Press potato cubes firmly onto batter for a crunchy coating. Fry in small batches to avoid oil temperature drop. Fresh mozzarella sticks are essential for the signature cheese pull. Reheat leftovers in a 375°F oven for 8 minutes to restore crispiness.

Nutrition

Keywords: Korean corn dog, mozzarella pull, potato coating, crispy corn dog, street food, snack, party food, viral recipe

Find it online: https://gleamgulp.com/crispy-viral-korean-corn-dog-recipe-with-mozzarella-pull-and-potato-coating-made-easy/