FRENCH FRY CORN DOGS
Oddly enough, I discovered this decadent treat called a Korean corn dog on the streets of Seoul! I've since copied the recipe and every time I make them, they're met with smiles and watering mouths!
Provided by TROY RAY
Categories Other Side Dishes
Time 1h
Number Of Ingredients 13
Steps:
- 1. Whisk together cornmeal, flour, milk, eggs, sugar, baking powder and pepper to create batter.
- 2. Preheat oil in Dutch oven or large saucepan to 350 degrees.
- 3. Skewer hotdogs and roll in cornstarch; shaking off excess. Place thawed french fry pieces in casserole dish. Dip hotdogs in batter and coat completely; then roll and "coat" with the potatoes.
- 4. Carefully place dogs in hot oil, working in batches of three to four. Do not overcrowd. Fry for 5 to 7 minutes, until deep, golden brown. Place on paper towels to drain off excess oil and salt lightly with kosher salt. Repeat process until complete.
- 5. Serve with plenty of ketchup and classic yellow mustard . . . 1,000 Island dressing is killer, too! Enjoy!!
GAMJA HOT DOG
Corn dogs are loved by so many in Korea because they are easy to eat and carry as you walk around the busy streets of Myeong-dong, Gangnam or Dongdaemun in Seoul. They hold a great place in my heart because they remind me of times with my mom. Exhausted from hours of shopping, we would drop by a small blue pick-up truck that sold a variety of corn dogs and fried them on the spot. This recipe is close to what I eat in Korea, with a soft bread-like coating encasing the hot dog, and delicious crunchy bits of French fries on the exterior.
Provided by Food Network Kitchen
Time 30m
Yield 6 corn dogs
Number Of Ingredients 11
Steps:
- Pat dry the hot dogs and thread each three-quarters of the way onto an 8-inch wooden skewer. Set aside.
- Spread the fries in a large shallow dish or baking sheet.
- Heat 3 to 4 inches of oil in a large heavy-bottomed saucepot over medium heat until a deep-frying thermometer registers 350 degrees F.
- Meanwhile, whisk the flour, sugar, cornmeal, baking powder and 1 tablespoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the liquid to the flour mixture and whisk until combined. Add a tablespoon of milk if needed to loosen the batter. Pour the batter into a tall drinking glass, reserving any extra batter. Put some flour on a plate for dredging the hot dogs.
- Dredge a hot dog first in the flour, then dip into the glass of batter and swirl and twist up slowly to pull out; let the excess drip back into the glass. (Be careful when lifting back up, as the batter is very sticky.) Once the hot dog is completely covered with batter, lay it on the bed of fries and sprinkle some fries on top until mostly covered. Roll the hot dog and then secure the fries in place by patting and packing them in gently. Repeat with a second hot dog.
- Lower both hot dogs into the hot oil one at a time and fry, turning, until golden, 3 to 4 minutes per batch. Remove the hot dogs with tongs and drain on a cooling rack or paper towel-lined plate; season with salt. Continue to coat and fry the hot dogs in batches of 2, refilling the glass with batter as needed. Serve with ketchup and mustard for dipping.
KOREAN CORN DOG RECIPE
We'll show you how to make several different variations. Let's start with the traditional hot dog sausage filling! This recipe will make 10 cheesy korean corn dogs and takes about 30 minutes to complete. Serves 3-5 people.
Provided by Victoria
Categories Snack
Time 25m
Number Of Ingredients 10
Steps:
- Cut the sausages and mozzarella cheese into 4cm width pieces.
- On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
- Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
- In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.
- Dip your skewers into the glass of thick batter.
- Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
- Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.
- Leave to cool before sprinkling sugar and adding condiments.
Nutrition Facts : Calories 444 kcal, Carbohydrate 46 g, Protein 21 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 90 mg, Sodium 712 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
KOREAN-STYLE FRENCH FRY COATED CORN DOG
This is the perfect meal on a stick.
Provided by Emmy
Categories Snack
Time 1h15m
Number Of Ingredients 15
Steps:
- In a large bowl whisk together bread flour, rice flour, salt, and sugar.
- In a separate bowl whisk together the egg and water. Add yeast and whisk to incorporate.
- Add the wet ingredients to the dry. Stir to combine. Once a ball of dough is formed, cover the bowl with a damp towel and place in a warm spot to proof for at least 1 hour.
- For a regular corn dog skewer a whole hot dog onto a skewer leaving 2 inches for a handle. For a combination dog, cut a hot dog in half and skewer it followed with a block of cheese. Pat the skewers dry with a paper towel.
- In a wide heavy bottomed-pan heat 1-2" of peanut oil to 330˚F/165˚C.
- Dip a skewer into the batter and wrap the dough around the hot dog. Using wet fingertips pinch off the excess dough and smooth it into an even layer.
- Roll the skewers into french fries or bread crumbs until evenly coated. If using french fries be sure to press firmly so they stick to the batter.
- Gently place the skewer into the hot oil and fry until golden ~5-7 minutes. Turn for even browning.
- Drain the corn dogs on rack. Sprinkle each corn dog with a teaspoon of sugar and a generous drizzle of ketchup and mustard. Serve hot.
Nutrition Facts : Calories 2721 kcal, Carbohydrate 87 g, Protein 19 g, Fat 260 g, SaturatedFat 48 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1185 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 198 g, ServingSize 1 serving
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- Skewer the hot dogs and cheese on sticks, hot dogs on the bottom and cheese on top. Place in the fridge to keep cold.
- In a bowl, whisk together the flour, salt, and sugar. Mix in the egg and milk until thick and smooth. Pour into a tall cup and place into the fridge. Pour the panko onto a shallow plate that you will be able to roll the corn dog in.
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