Recipe by Sima Kazarnovsky

Korean Corn Dogs

Meat Meat
Easy Easy
6 Servings
Allergens
2 Hours
Diets

No Diets specified

Ingredients

Korean Corn Dogs

  • 1 and 1/2 cups Glicks Flour

  • 3 tablespoons cornstarch

  • 2 tablespoons sugar

  • 2 teaspoons Shibolim Dry Yeast

  • 1 teaspoon salt

  • 1 teaspoon garlic

  • 1 teaspoon minced onion

  • 1 teaspoon pepper

  • 1 egg

  • 3/4 cup warm water

  • 5–6 cooked hot dogs, cut in half

  • oil, for frying

  • Gefen Spicy Mayo, for drizzling

  • ketchup, for drizzling

Topping

  • 2/3 cup crushed grill-flavored Doritos or 2/3 cup crushed ramen noodles with chicken soup flavoring

  • 1/3 cup Gefen Panko Crumbs

  • dash salt

Directions

Prepare the Korean Corn Dogs

1.

Mix the flour, cornstarch, sugar, yeast, and spices in a bowl. Add the egg and water and mix until combined. The dough will be sticky.

2.

Cover and set aside to rise in a warm place for one and 1/2 to two hours, or until the dough doubles in size.

Prepare the Topping

1.

Combine the Doritos or ramen, panko crumbs, and salt in a plate.

Notes:

These can be frozen after frying. Reheat in the oven for 15–20 minutes at 350 degrees Fahrenheit (175 degrees Celsius).

Assemble and Fry

1.

Skewer each hot dog. Dip the hot dogs into the dough and twist, using your fingers to wrap the dough around the hot dog. Remove any excess dough. Then dip the hot dogs into the topping mixture to coat.

2.

Heat the oil until it’s very hot. (Test by dropping a piece of dough in and seeing if it bubbles immediately.) Fry the corn dogs for one to two minutes on each side. Drain on a paper towel.

3.

Drizzle with spicy mayo and ketchup before serving.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Korean Corn Dogs

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Daisy
Daisy
4 days ago

I am so excited to try these!