Cheesy Korean Corn Dogs

The smell of sugar hitting hot oil still takes me back to that tiny street stall in Seoul where I first tried these. My daughter was tugging my sleeve, pointing at something golden and spiraled on a stick. We bit in simultaneously—cheese stretching impossibly, that shattering crunch, the subtle sweetness making everything better. I've been recreating that moment in my kitchen ever since, and these corn dogs never fail to make everyone pause whatever they're doing and come to the kitchen.

Last summer, I made these for a neighborhood get-together, and I'm still hearing about it. Kids were running around with corn dogs in hand, cheese everywhere, sugar on their chins, asking if I could make more. There's something about food on a stick that makes people happy, something casual and fun about tearing into something fried and golden without pretense. I've started keeping mozzarella sticks in the freezer just for impromptu corn dog nights.

Ingredients

• Mozzarella cheese sticks: Halving them lengthwise creates that perfect cheese-to-batter ratio, and freezing them for 30 minutes before skewering prevents melting disasters in the hot oil
• All-purpose flour: Forms the base of a batter that's thick enough to cling but thin enough to coat evenly—don't skip the sugar, it's what balances the savory elements
• Panko breadcrumbs: These coarse Japanese breadcrumbs create that signature shattering crust that regular crumbs just can't achieve
• Cornmeal: Optional but adds authentic texture and a subtle corn flavor that nods to traditional corn dogs while keeping things modern
• Wooden skewers: Soak them for 10 minutes before using to prevent scorching, and push them all the way through for secure frying
• Vegetable oil: Needs to be deep enough for submerging—canola or peanut oil work beautifully for their high smoke points
• Granulated sugar: That final dusting while hot creates a candy-like coating that's the hallmark of Korean street corn dogs

Instructions

Prep your skewers like a pro:

Thread mozzarella sticks onto wooden skewers, pushing all the way through. If you're making half-and-half versions, skewer a hot dog half first, then add the mozzarella. Pat everything completely dry with paper towels—moisture is the enemy of crispy coating.

Whisk up the batter:

In a medium bowl, combine flour, sugar, baking powder, and salt until well blended. Whisk in egg and milk until you have a thick, sticky batter that clings to a spoon. It should be the consistency of thick pancake batter, add more milk if needed.

Set up your breading station:

Mix panko and cornmeal on a flat plate. Keep this beside your batter for easy dipping and rolling—the goal is efficient movement from wet to dry to hot oil.

Heat the oil properly:

Pour oil into a deep pot until it's about 2 inches deep. Heat to 350°F using a thermometer if you have one—this temperature is non-negotiable for crispy exteriors and melted interiors without burning.

Coat with confidence:

Dip each skewer into the batter, turning and using a spoon to ensure full coverage. Immediately roll in the breadcrumb mixture, pressing gently to adhere. Do this right before frying—don't coat them all at once or the batter gets soggy.

Fry to golden perfection:

Carefully lower 2 to 3 corn dogs into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until deep golden brown and blistered in spots. Drain on wire racks or paper towels while you fry the rest.

The crucial sugar finish:

While they're still hot and slightly oily, sprinkle each corn dog lightly with granulated sugar. It should stick and create a sweet-savory crust that's absolutely essential to the experience.

Serve them piping hot:

Arrange on a platter with ketchup and mustard for drizzling. The cheese pull is at its peak within the first 2 minutes—capture that moment on camera if you want, but eat them quickly for maximum crunch.

Save to Pins

These have become our Friday night tradition now—that end-of-week feeling when something fried and fun feels absolutely right. I love watching people's faces when they bite in for the first time, that moment of surprise at how good something so simple can be. Food memories like this, the ones made of grease and sugar and shared moments, are often the ones that stick.

Getting The Perfect Cheese Pull

The secret to that dramatic cheese stretch is partly the mozzarella itself and partly timing. Part-skim mozzarella pulls better than full-fat because it has less oil to separate. But the real trick is eating them within 2 to 3 minutes of frying—that window when the cheese is molten but the crust still shatters. I've learned to stage everything before I start frying so we can all eat together while they're at their absolute peak.

Make-Ahead Strategy

You can assemble the skewers and keep them refrigerated for up to 4 hours before frying. Place them on a baking sheet, cover loosely with plastic wrap, and keep them cold. Do not coat with batter or crumbs ahead of time—that's where things get soggy and sad. When you're ready to serve, just proceed with the battering and frying steps. I often do this for parties, setting up my frying station and then coating and cooking in batches so everyone gets them hot from the oil.

Dipping Sauces Beyond The Basics

Ketchup and mustard are classic for a reason, but I've discovered some next-level options through happy accidents. A mixture of mayonnaise and sweetened condensed milk creates a creamy dip that balances the salty cheese perfectly. Sriracha mayo adds heat that cuts through the richness. My personal favorite is a simple honey mustard—just Dijon mustard mixed with honey until it's sweet-tangy and perfect.

• Try a Korean chili paste gochujang mixed with mayonnaise for an authentic kick
• A side of pickled radish cubes helps cut through the fried richness beautifully
• Lemon wedges for squeezing fresh add brightness that lightens every bite

Save to Pins

Make these for someone you love, and watch how something as simple as food on a stick can turn an ordinary evening into a small celebration.

Questions & Answers

→ What type of cheese works best for these corn dogs?

Mozzarella cheese sticks are ideal due to their meltability and stretchiness, creating the signature gooey texture.

→ Can I make a vegetarian version?

Yes, simply omit the hot dogs and use only mozzarella cheese sticks for a meat-free option.

→ How do I get a crunchy exterior on the corn dogs?

Use a mixture of panko breadcrumbs and cornmeal to coat the batter before frying, resulting in a crispy golden crust.

→ What oil temperature is best for frying?

Maintain vegetable oil at 350°F (175°C) to ensure even cooking and a crispy texture without greasy results.

→ Any tips for preventing batter from dripping off the skewers?

Make sure the batter is thick and sticky enough to cling well. Adjust milk quantity to reach the right consistency.

→ How can I add a spicy twist?

Add a pinch of cayenne pepper to the batter for a subtle heat that complements the sweet and savory flavors.