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Harvest Honey Korean-Style Corn Dog
If you haven’t had a Korean-style corn dog before, let us turn you on to its magic. Rather than having just a hot dog inside, these corn dogs also have cheese for a perfectly gooey bite. Our version uses Plochman’s Harvest Honey Mustard for a sweet and tangy spin on this State Fair classic.
Active Time: 40 Min.
Total Time: 1 Hr.
Servings: 8
Ingredients
- 3 ½ cups all-purpose flour
- 2 cups warm water
- ¼ cup white granulated sugar
- 2 Tbsp Plochman’s Harvest Honey Mustard
- 4 tsp instant dry yeast
- 1 tsp salt
- 3 cups vegetable oil
- 4 beef hot dogs, cut into 3”-long pieces
- 1 (14.1-oz) block low-moisture mozzarella cheese, cut in half lengthwise, then cut into eight equal rectangular chunks
- 2 medium potatoes, peeled and diced into tiny cubes
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- ¼ cup granulated sugar
Directions
- To make the dough: In a large bowl, combine the flour, water, sugar, mustard, yeast, and salt; mix until a shaggy dough forms. Cover with a damp towel and set aside for 30 minutes or until doubled in size.
- Add vegetable oil to a Dutch oven with a thermometer attached to the side (it should be about halfway full). Over medium-high heat, bring the oil temperature up until the thermometer reaches 350ºF.
- Using 8” skewers, thread one cut hot dog and one mozzarella piece onto a skewer. Repeat for a total of 8 skewers. Set aside.
- In a small bowl, toss the potatoes and flour together until the potatoes are well coated. Spread them onto a small flat plate or tray. On another small flat plate, spread out panko bread crumbs. Set aside.
- Twirl the skewers once horizontally into the dough until the hot dog and cheese are covered completely. Pinch together any gaps in the dough to help shape it. If needed, dip your fingertips into water to prevent them from sticking to the dough.
- Gently press the corn dogs into the potato mixture, lifting and rotating them so the potatoes adhere to the dough on all sides.
- Next, dip the corn dogs into the panko breadcrumbs, lifting and rotating them to lightly coat all sides.
- Using a wire skimmer, gently lower one corn dog into the hot oil. Fry for 5 to 8 minutes, flipping the corn dog halfway through until each side is a deep golden brown. Repeat for remaining corn dogs.
- Transfer the corn dogs to a wire rack and sprinkle with sugar. Serve warm with more Harvest Honey Mustard for dipping.
Recipe source: Christie at Home
