Crispy Potato Corn Dogs (Korean corn dogs)

A Crispy Potato Corn Dogs (Korean corn dogs) is like a fancy version of a regular corn dog you might find at fairs. I love making it at home because it’s easy and fun!

It’s basically a hot dog on a stick, dipped in a special batter that’s a little sweet and savory. The cool part is you can coat it with different things, like breadcrumbs or even bits of french fries. After that, you fry it until it’s nice and crispy. Some folks add cheese inside for an extra surprise. Once it’s done, I like to drizzle ketchup and mustard on top, and sometimes a sprinkle of sugar. It’s a tasty and crunchy snack that’s a bit different from the usual, and that’s why I enjoy making Crispy potato corn dogs in my kitchen!

How to Make Crispy Potato Corn Dogs

Ingredients:

Batter:

  • 1 cup bread flour
  • 1/4 cup rice flour (or more bread flour as a substitute)
  • 1 teaspoon salt
  • 2½ tablespoons granulated sugar
  • 1 large egg
  • 3 ounces of warm water
  • 1 teaspoon instant yeast

Coating:

  • 1/2 cup panko bread crumbs
  • 2 cups frozen french fries (optional), cut into 1/2″ cubes

Hot Dogs & Cheese:

  • 4 hot dogs
  • 4 ounces mozzarella cheese, cut into 3/4″x2″ sticks

Frying:

  • 6 cups peanut oil

Optional Toppings:

  • Yellow mustard
  • Ketchup

Instructions:

  1. In a large bowl, mix bread flour, rice flour, salt, and sugar.
  2. In another bowl, combine the egg and water. Add yeast and mix well.
  3. Add the wet ingredients to the dry mixture. Stir until a dough ball forms. Cover the bowl with a damp towel and let it proof in a warm spot for at least 1 hour.
  4. Skewer a whole hot dog for a regular corn dog, leaving 2 inches for a handle. For a combo dog, cut a hot dog in half and skewer it with a cheese block. Pat the skewers dry with a paper towel.
  5. In a wide, heavy pan, heat 1-2 inches of peanut oil to 330˚F/165˚C.
  6. Dip a skewer into the batter, wrapping it around the hot dog. Use wet fingertips to pinch off excess dough and smooth it evenly.
  7. Roll the skewers in french fries or bread crumbs, pressing firmly for the fries to stick.
  8. Gently place the skewers into the hot oil and fry until golden (about 5-7 minutes). Turn for even browning.
  9. Drain on a rack. Sprinkle each corn dog with a teaspoon of sugar and drizzle with ketchup and mustard. Serve hot and savor your Crispy potato corn dogs!

Tips

Experiment with Coatings: Try different coatings like sweet potato fries or even crushed potato chips for a unique twist.

Cheese Variations: Explore using different types of cheese for a personalized touch, like cheddar or pepper jack.

Serve Fresh: Korean crispy potato corn dogs are best enjoyed right after frying for that perfect crunch.

How many calories are in a Korean potato corn dog?

The exact calorie count for a Korean potato corn dog can vary based on factors like size, specific ingredients, and cooking methods. However, on average, a medium-sized Korean potato corn dog can have approximately 200 to 300 calories. Keep in mind that this is a rough estimate, and the actual calorie content may differ based on the recipe and any additional toppings or fillings used.

If you’re closely monitoring your calorie intake, it’s advisable to check the specific nutritional information for the exact recipe you follow.

How to Store Crispy Potato Corn Dogs?

  1. Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. While the texture may not be as crispy when reheated, it’s a convenient option.
  2. Freezing: If you want to store them for a longer period, you can freeze Korean potato corn dogs. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1 month.
  3. Reheating: To regain some of the crunchiness, reheat refrigerated or frozen corn dogs in a preheated oven at 350°F (175°C) for about 10-15 minutes. Ensure they are heated thoroughly, especially if reheating from frozen.
  4. Avoid Microwave: While a microwave can be used for reheating, it may result in a softer texture. If you prefer the crispy coating, the oven is recommended.

Remember that the optimal way to enjoy Korean Crispy potato corn dogs is when they are fresh and just out of the fryer. Storing and reheating may alter the texture, but the flavors should still be delicious.

Potato Corn Dog FAQ

Can I use different types of hot dogs?

Absolutely! Feel free to experiment with various hot dog options, such as beef, chicken, or vegetarian substitutes, to suit your taste preferences.

Can I make the batter ahead of time?

While it’s best to prepare the batter fresh for optimal texture, you can mix the dry ingredients in advance. Add the wet ingredients just before frying to ensure a crispy coating.

What can I use instead of panko bread crumbs for coating?

Get creative with coatings! Substitute panko with crushed potato chips, sweet potato fries, or even crushed crackers for a unique and flavorful twist.

Can I freeze unbaked corn dogs for later use?

It’s not recommended to freeze unbaked Korean potato corn dogs as the batter’s consistency may change upon thawing. It’s best to freeze them after frying and reheating when ready to eat.

Can I skip the french fry coating?

Absolutely. While coating with french fries adds an extra layer of crunch, you can choose to skip this step or experiment with alternative coatings like extra panko or crushed chips. Adjust to your liking!

Crispy Potato Corn Dogs (Korean corn dogs)

Recipe by Wasian CookeryCourse: Snacks, AppetizersCuisine: KoreanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

35

minutes

A Crispy Potato Corn Dogs (Korean corn dogs) is like a fancy version of a regular corn dog you might find at fairs. I love making it at home because it’s easy and fun!

Ingredients

  • Batter:
  • 1 cup bread flour

  • 1/4 cup rice flour (or more bread flour as a substitute)

  • 1 teaspoon salt

  • 2½ tablespoons granulated sugar

  • 1 large egg

  • 3 ounces of warm water

  • 1 teaspoon instant yeast

  • Coating:
  • 1/2 cup panko bread crumbs

  • 2 cups frozen french fries (optional), cut into 1/2″ cubes

  • Hot Dogs & Cheese:
  • 4 hot dogs

  • 4 ounces mozzarella cheese, cut into 3/4″x2″ sticks

  • Frying:
  • 6 cups peanut oil

  • Optional Toppings:
  • Yellow mustard

  • Ketchup

Directions

  • In a large bowl, mix bread flour, rice flour, salt, and sugar.
  • In another bowl, combine the egg and water. Add yeast and mix well.
  • Add the wet ingredients to the dry mixture. Stir until a dough ball forms. Cover the bowl with a damp towel and let it proof in a warm spot for at least 1 hour.
  • Skewer a whole hot dog for a regular corn dog, leaving 2 inches for a handle. For a combo dog, cut a hot dog in half and skewer it with a cheese block. Pat the skewers dry with a paper towel.
  • In a wide, heavy pan, heat 1-2 inches of peanut oil to 330˚F/165˚C.
  • Dip a skewer into the batter, wrapping it around the hot dog. Use wet fingertips to pinch off excess dough and smooth it evenly.
  • Roll the skewers in french fries or bread crumbs, pressing firmly for the fries to stick.
  • Gently place the skewers into the hot oil and fry until golden (about 5-7 minutes). Turn for even browning.
  • Drain on a rack. Sprinkle each corn dog with a teaspoon of sugar and drizzle with ketchup and mustard. Serve hot and savor your Crispy potato corn dogs!

Notes

  • Try different coatings like sweet potato fries or even crushed potato chips for a unique twist.
  • Explore using different types of cheese for a personalized touch, like cheddar or pepper jack.
  • Korean crispy potato corn dogs are best enjoyed right after frying for that perfect crunch.

If you have any questions or comments, feel free to reach out to me via email at [email protected]. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!

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