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Korean Corn Dogs

alarm
Total Time:
2 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
6 Servings

Wow your crowd with these insanely delicious Korean Sausage Corn Dogs—our skewered Classic Polish Sausages and melty mozzarella covered and View More expand_more

Wow your crowd with these insanely delicious Korean Sausage Corn Dogs—our skewered Classic Polish Sausages and melty mozzarella covered and fried in a batter until perfectly crispy. Serve with ketchup and mustard for dipping, and you’ve got a blue-ribbon worthy meal!

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Korean Corn Dogs
alarm
Total Time:
2 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
6 Servings

Ingredients


Main - Korean Sausage Corn Dogs

Product ImageClassic Polish Sausage 28oz.
4
Farmer John Classic Polish Sausages, Cut in Half
4
8
Low-Moisture Mozzarella Sticks
8
12 Ounces
Frozen French Fries
12 Ounces
2 Cups
Panko Breadcrumbs
2 Cups
Oil, for Frying
Ketchup & Mustard, Optional

Batter:

3 1/2 Cups
Flour
3 1/2 Cups
2 Cups
Lukewarm Water
2 Cups
1 Tablespoon
Instant Yeast
1 Tablespoon
3 Tablespoons
Sugar
3 Tablespoons
1 Teaspoon
Salt
1 Teaspoon

Directions


  1. Combine flour, sugar, instant yeast, salt, and water in a large pan long enough for the corn dog skewers to roll around in. Mix with a spoon until everything is well incorporated

  2. Cover the bowl and let the batter rise for an hour in a warm spot until it doubles in volume

  3. Soak the skewers in cold water until ready to use so they don’t break when deep-fried

  4. Cut the sausage in half and slice the cheese into similar-sized pieces. Skewer the sausage and cheese on sticks, sausage on the bottom and cheese on the top

  5. Cut frozen French fries into small pieces and add to a pan. Put panko crumbs in another pan and set aside

  6. Dip the sausage and cheese skewers into the batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed

  7. Roll the battered skewer in the potatoes, then roll into the panko breadcrumbs. Use your hands to firmly press everything together. Make sure to cover the cheese with plenty of panko breadcrumbs so that the cheese won't ooze out

  8. Carefully drop the skewered sausage into oil at 350 ̊F and fry for about 3-4 minutes, rolling it around to fry evenly, until golden brown and crispy. Remove from the oil and let it rest on a cooling rack. Drizzle with ketchup and mustard, if desired. Serve immediately. Optional: For an octopus-shaped corn dog, cut the bottom 1- inch of the hot dog in a crisscross pattern. If using cheese slices, wrap the cheese around the hot dog and squeeze tightly to secure. Pro Tip: Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.

Ingredients


Main - Korean Sausage Corn Dogs

4
Farmer John Classic Polish Sausages, Cut in Half
4
8
Low-Moisture Mozzarella Sticks
8
12 Ounces
Frozen French Fries
12 Ounces
2 Cups
Panko Breadcrumbs
2 Cups
Oil, for Frying
Ketchup & Mustard, Optional

Batter:

3 1/2 Cups
Flour
3 1/2 Cups
2 Cups
Lukewarm Water
2 Cups
1 Tablespoon
Instant Yeast
1 Tablespoon
3 Tablespoons
Sugar
3 Tablespoons
1 Teaspoon
Salt
1 Teaspoon

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