Tempura Korean Corndogs
The Fair Could Never
When I say I want a corn dog, this is what I mean. A hot dog wrapped in mozzarella, covered in thick tempura batter and panko, then fried until crunchy outside and ridiculously cheesy inside. State fair, take notes.
INGREDIENTS
- 4 precooked hot dogs
- 8 slices mozzarella cheese
- 1¼ cups panko breadcrumbs
- 1 bag Ms. Wong's Tempura Mix
- Just under ½ cup ice-cold water, about 3½ ounces
- 60 ounces vegetable oil, for a 6-quart pot
- Your favorite dipping sauces
Not an official corn dog without
- 4 skewers
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot, keeping it no more than halfway full. Heat the oil to 360°F.
STEP 2: Prep the Hot Dogs
Simmer the hot dogs in water for 2 to 3 minutes, pat them completely dry, then wrap each one snugly with 2 slices of mozzarella.
STEP 3: Batter Up
Mix 1 bag Ms. Wong's Tempura Mix with just under ½ cup ice-cold water until the batter is thick and doughy.
⭐ Pro tip: Mix the batter thicker than standard tempura batter to get that legit, thick corn dog breading around the cheese.
STEP 4: Fry Fearlessly
Cover each wrapped hot dog in batter, then roll it in panko until fully coated. Carefully place it in the 360°F oil and fry for 3 minutes. Work in two batches.
STEP 5: Serve & Enjoy
Skewer them up, then drizzle with your favorite sauces, and dig in!
