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Instructions:
1. Prepare the Cheese Sticks and Hot Dogs (Optional):
Start by preparing your mozzarella cheese sticks. If you’re using hot dogs, cut them in half so they are about the same length as the cheese sticks. To make sure the cheese doesn’t melt too quickly when frying, freeze the cheese sticks and hot dogs for about 20 minutes before coating them in batter. This will help them hold their shape and prevent the cheese from oozing out during frying.
2. Make the Batter:
In a large mixing bowl, combine the all-purpose flour, cornstarch, potato starch, baking powder, salt, sugar, garlic powder (if using), and black pepper. Stir the dry ingredients until well combined. Gradually pour in the cold sparkling water (or regular cold water), mixing it until a smooth, thick batter forms. The batter should be thick enough to coat the cheese and hot dog sticks without dripping too much.
3. Coat the Sticks:
Once the cheese sticks and hot dog pieces are chilled, it’s time to coat them in the batter. Insert a wooden skewer or stick into the center of each cheese stick or hot dog half. Dip each one into the batter, ensuring that the coating is thick and evenly covers the entire piece. If you’d like an extra crunch, roll the coated sticks in the panko breadcrumbs to give them an additional crispy texture. Make sure they are fully coated, as this will help achieve that crispy, golden exterior.
4. Fry the Corn Dogs:
In a deep pot or large frying pan, heat vegetable oil over medium-high heat. The oil should be about 350°F (175°C)—use a thermometer to check if needed. Once the oil is hot, carefully lower the coated cheese sticks and hot dogs into the oil, one by one. Fry them in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes, or until they turn golden brown and crispy.
Use tongs to remove the cheese corn dogs from the oil and place them on a plate lined with paper towels to absorb any excess oil.
5. Serve and Garnish:
Once all your Korean cheese corn dogs are fried, serve them immediately while they’re hot and crispy! You can garnish them with your favorite toppings such as a drizzle of ketchup, mustard, or even a sprinkling of powdered sugar for a sweet touch. For a spicy kick, serve them with a side of sweet chili sauce for dipping.
Why You’ll Love Korean Cheese Corn Dogs:
- Cheesy and Gooey: The gooey mozzarella cheese is the star of this dish, stretching beautifully as you take a bite. The crispy batter adds a satisfying crunch, making every bite a perfect balance of textures.
- Customizable: You can make the corn dogs with just cheese, or mix it up with hot dogs or even other fillings like sausages, shrimp, or vegetables for variety.
- Great for Any Occasion: Whether it’s for a family gathering, party, or snack, Korean cheese corn dogs are sure to be a hit with everyone. They’re fun to eat and even more fun to make!
- Perfect for Dipping: With an array of dipping sauces like ketchup, mustard, sweet chili sauce, or even honey mustard, you can personalize each bite to suit your taste preferences.
Tips for Perfect Korean Cheese Corn Dogs:
- Chill the Ingredients: Freezing the cheese sticks and hot dogs before coating them helps prevent them from falling apart during frying and ensures the cheese stays inside the corn dog.
- Use Sparkling Water: The carbonation in sparkling water helps create a light, airy batter that crisps up beautifully during frying.
- Serve Immediately: Korean cheese corn dogs are best enjoyed right after frying, while the cheese is gooey and the exterior is crispy.
Conclusion:
Korean cheese corn dogs are the ultimate street food snack that everyone will love. With their cheesy, gooey center and crispy, golden exterior, they offer a delightful combination of flavors and textures that’s hard to resist. Perfect for any occasion, these cheesy treats will bring a little bit of Korean street food charm into your home. Whether you’re making them for a fun snack or a party appetizer, Korean cheese corn dogs are sure to become a new favorite in your recipe collection.
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