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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Korean Style Cheese Corn Dogs
...in your mind.
Korean Style Cheese Corn Dogs

Korean Style Cheese Corn Dogs

Ingredients

  • Low moisture mozzarella, cut into 3/4’ x 4” rectangles
  • Chopsticks
  • 1 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup cold milk
  • 2 cups panko bread crumbs
  • 1 pack instant ramen noodles, bashed up into small pieces, not dust
  • Oil for frying

Directions

  1. Heat about an inch an a half of oil to 350 degrees in a large skillet
  2. Skewer mozzarella with one chopstick about 3/4 of the way in lengthwise
  3. Put flour, sugar, baking powder, salt, egg and milk in a medium bowl, and mix until well combine and smooth - it will be very thick
  4. Dip cheese into batter, making sure to cover well
  5. Put panko on a plate, and roll battered cheese in in it well to completely cover
  6. Carefully add to oil and cool, turning often, about 3 minutes or until golden brown - remove to a paper towel and let rest a bit before eating
  7. Dip another cheese stick in the batter, then roll through the crushed noodles, cover well then sprinkle and filll in gaps with panko - then cook the same way
  8. Repeat
Korean Style Cheese Corn Dogs

Korean Style Cheese Corn Dogs

Ingredients

  • Low moisture mozzarella, cut into 3/4’ x 4” rectangles
  • Chopsticks
  • 1 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup cold milk
  • 2 cups panko bread crumbs
  • 1 pack instant ramen noodles, bashed up into small pieces, not dust
  • Oil for frying

Directions

  1. Heat about an inch an a half of oil to 350 degrees in a large skillet
  2. Skewer mozzarella with one chopstick about 3/4 of the way in lengthwise
  3. Put flour, sugar, baking powder, salt, egg and milk in a medium bowl, and mix until well combine and smooth - it will be very thick
  4. Dip cheese into batter, making sure to cover well
  5. Put panko on a plate, and roll battered cheese in in it well to completely cover
  6. Carefully add to oil and cool, turning often, about 3 minutes or until golden brown - remove to a paper towel and let rest a bit before eating
  7. Dip another cheese stick in the batter, then roll through the crushed noodles, cover well then sprinkle and filll in gaps with panko - then cook the same way
  8. Repeat