Recipe by Chavie Fleisher

Korean Corn Dog

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Meat Meat
Medium Medium
5 Servings


- Gluten - Wheat
1 Hour, 30 Minutes

No Diets specified

Have you ever tasted a Korean corn dog? They’re a popular street food, batter-dipped hot dogs covered in diced potatoes and panko crumbs. What better time to give them a try than Chanukah, when we’re all about frying.   We have an incredibly talented lineup of chefs bringing you their very best fried Chanukah recipes. Follow along as we bring you new recipes and videos to enjoy and make with your family and friends.   To watch Chavie’s takeover, click HERE!


Korean Corn Dog

  • 2 cups Mishpacha All Purpose Flour, plus additional for dredging

  • 1/2 teaspoon kosher salt

  • 3 tablespoons sugar, plus additional for dusting

  • 1 and 1/4 to 1 and 1/2 cups lukewarm water

  • 1 and 1/2 teaspoons Gefen Dry Yeast

  • 5 to 6 hot dogs

  • 1 cup Gefen Panko Crumbs

  • 1 to 2 cups frozen french fries, thawed and cut into small cubes (optional)

  • oil, for frying

  • ketchup, for serving (optional)

  • mustard, for serving (optional)


Prepare the Batter


Combine yeast and warm water and allow to sit for five to 10 minutes until the yeast foams a little.


In a large bowl, combine and mix flour, sugar, and salt. Add in the water and yeast mixture and stir until you get a smooth batter that has a pancake consistency (if the batter is too dry, add more water one tablespoon at a time until you reach the correct consistency).


Cover the bowl with plastic wrap and allow to rise until it is doubled in size; 40 to 60 minutes.

Prepare the Korean Corn Dogs


Once the dough is ready, heat about three inches of oil to 350 degrees Fahrenheit.


Place a skewer in the hot dogs.


Place flour, panko, and cubed French fries (if using), side-by-side on a baking pan or on separate plates. Transfer the batter to a second baking pan.


Dredge a hot dog in flour, coating it thinly (tap to remove excess flour). Roll in the sticky batter until it wraps around the hot dog. Now, roll it in the potato cubes, lightly pressing with your hands so they stick to the dough. Next, roll it in panko to fully cover the dough.


Fry coated corn dogs directly in hot oil for about six minutes, turning them once the bottom part turns brown. Remove the fried corn dog from the oil and liberally dust with sugar. Drizzle with ketchup and mustard if desired.

Korean Corn Dog

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