10 Easy Ways to Dress Up a Corn Dog Kitchn

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Not only does this give the corn dog honey's mellow, floral taste notes, but the honey can then act as a glue for any other toppings you want, like sesame seeds or bacon bits.

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Mix up the batter of milk and bisquick. Step 3. Set up your station with a dunking area, breading tray, frying pan and draining plate. It works best if they are all in reach of one another. Step 4. Heat the oil to 370-380 degrees. Step 5. Dip the corn dog sticks in the batter, Roll and pack on the crunchy exterior.

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Try this delicious Korean corn dog recipe! A hot dog style sausage is coated in sweet and savory batter, deep-fried until golden and crispy.. (e.g. mozzarella, cheddar, and cream cheese), about 2cm x 6cm / 0.8 inch x 2.3 inch per corn dog; Toppings (Optional) 280 g / 9.8 ounces french fries (about 2 cups once cut into small pieces) 1 to 2.

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Pour the batter onto a plate and put it side by side with the toppings and panko breadcrumbs. 150 g all-purpose flour, 2 tablespoon sugar, 100 ml milk, 1 egg, 1 teaspoon baking powder. Fill up the pot with enough oil to deep fry your skewers. For a 21cm diameter pot, use 1 litre to 1.25 litres of oil.

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Add egg and milk and mix until combined. Pour the mixture into a tall glass. Dredge each corn dog skewer into the mixture and immediately place it into the panko. Coat all sides of the hot dog with panko. Fry for 4 minutes, 2 minutes on each side, until golden brown, and serve topped with mustard, ketchup, and ranch dressing.

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8. Place the battered corn dog skewer into the panko and roll the skewer around to to coat. Gently compact the panko onto the corn dog to make sure it is well coated. 9. Carefully place the Korean corn dog into the hot oil and fry until it turns golden brown, about 5 minutes.

Corn Dog Toppings

Tips. Preheat the Oil: Make sure the oil is hot enough before frying the corn dogs. Use a candy thermometer to check the temperature and maintain it around 350°F (175°C) for the best results. Dry the Hot Dogs: Before coating the hot dogs in the batter, pat them dry with a paper towel.

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Add Panko crumbs to one plate and flour to another. Take one of the skewered hot dogs and coat it in flour, then batter, and finally, in the panko. Repeat with remaining hot dogs. Add vegetable oil to a pan and heat over medium-high heat. Carefully place corn dogs in the hot oil and fry for 2-3 minutes on each side.

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How to MakeKorean Corn Dog. In a big bowl, crack the egg then mix it with a whisk. Pour the granulated sugar and dry yeast into the bowl, mix well. Mix well the flour and salt, then put it into the bowl. Pour the warm water into the bowl, mix it with the spatula first then knead the dough with your hand until smooth.

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Step 1 In a large bowl, whisk flour, granulated sugar, yeast, and salt until fully combined. Fold in milk until a sticky, stiff batter forms. Cover bowl with plastic wrap and place in a warm place.

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Here are 9 tasty sauces you can use for your Korean corn dogs, each offering a unique flavor experience: 1. Ketchup. Ketchup, also known as catsup or tomato sauce, is a thick condiment made from tomatoes and other ingredients such as vinegar, sugar, onion powder and spices. It is most commonly used on burgers, hot dogs and fries.

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Using kitchen thermometer, heat oil until temperature reads to 330 - 350 Degrees F (or 165-175 Celsius) To the skewer sticks add hot dog and mozzarella stick. Dip into the batter, then immediately roll on the plate with crushed ramen. Fry for 3-5 minutes, or until golden brown.

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Cook the coated corn dogs until golden and crispy while avoiding to overcrowd them. Carefully remove from the pan using a pair of tongs or a slotted spoon. Set them aside to drain on a wire rack. Sprinkle the fried corn dog with sugar and drizzled with a squirt of ketchup, mustard, or both.

10 Easy Ways to Dress Up a Corn Dog Kitchn

Instructions. Add onion straws to a food processor and blend for 15 seconds to turn into a powder. Add to a medium mixing bowl with cornmeal, flour, baking powder, salt, and pepper. Whisk in the egg and buttermilk until smooth. Pour mixture into a large cup and place into the fridge for 10 minutes.

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Cover the hot dogs with the potato batter and smoothen the shape. Beat 1 or 2 eggs and dip the corn dog in the beaten eggs. Afterward, coat all sides with breadcrumbs. Place the assembled corn dog on a baking tray with parchment paper. Bake at 180°C or 356°F for 20 minutes until you get a crispy outer layer.

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STEP ONE: Line the air fryer basket with foil for easy clean-up. STEP TWO: Place the frozen mini corn dogs in the air fryer basket in an even layer. STEP THREE: Air fry at 380 degrees F for 8-10 minutes, flipping halfway through, until the mini corn dogs are golden brown and cooked through. STEP FOUR: Serve with your favorite corn dog toppings.